Sweet Potato Souffle

4 cups sweet potatoes, cooked and mashed about 3.5 sweet potatoes)
8 oz cream cheese, softened
1/4 cup butter, softened
2 eggs, beaten
1/4 cup brown sugar
1/2 t salt
1/2 t nutmeg

Preheat oven to 350. To cook the sweet potatoes, boil with the skins on about 45-50 minutes until easily pierced with a fork. Let cool, and the skins easily slip off. With electric mixer whip all ingredients except nutmeg until light. Put into a buttered casserole. Spread evenly, and sprinkle nutmeg on top. Bake 45 minutes until golden. Double the recipe for baking in one 9x13 pan. (Yes, that means you would use an entire stick of butter and two packages of cream cheese. Hey, it's good.)