Sweet Potato Puffs

3 Large Sweet Potatoes
1/2 Cup Butter or Margarine
1/2 Cup Milk
1/2 teas. Salt
1/4 Cup Packed Brown Sugar
1/8 teas. Watkins Pumpkin Pie Spice
1/4 Cup Blanched, Slivered Almonds

Scrub potatoes, cut off ends and place in baking pan. Bake at 400 degrees for one hour. Cut potatoes lengthwise into halves and scoop pulp into a mixing bowl. Add half the butter, then milk and salt. Beat until light and fluffy. Fill shells with potato mixture; return to oven. Cream together remaining butter, sugar and pumpkin pie spice. Fold in almonds. Place a dollop of the almond topping on each potato half. Return to oven and heat five minutes or until topping is melted. Makes 6 servings.

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