SWEET POTATO CHEESE BALL DIP
1 (8-ounce) package cream cheese, softened
2 cups cold mashed sweet potatoes
1/4 cup finely chopped onion
2 tablespoons finely chopped jalapeno pepper
1 teaspoon seasoned salt
1 teaspoon Worcestershire sauce
1 teaspoon Louisiana hot sauce
1/2 to 1 teaspoon hot pepper sauce
1/4 cup chopped pecans
Assorted crackers, breadsticks or raw vegetables
In a mixing bowl, beat cream cheese and sweet potatoes until smooth. Add the next seven ingredients; mix well. Cover and refrigerate for 4 hours or until firm. Roll in chopped pecans (optional). Serve with crackers, breadsticks or vegetables. Makes about 3 cups.
Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.