6 med. sweet potatoes

1/4 c. butter, softened

1 T. brown sugar

1/4 t. salt

1/4 t. allspice

1/2 t. cinnamon

2 T. hot milk

1/4 c. chopped pecans

1 lb. Louisiana crawfish tailmeat

Chop crawfish tailmeat. Scrub and oil potatoes. Bake at 375 degrees for 1 hour. Cut a slice from the top o f each potato and scoop out inside, being careful not to tear the shell. Mash potatoes with butter, brown sugar, salt, spices and milk. Beat with mixer until fluffy. Fold in nuts and crawfish. Pile mixture lightly into potato shells. Garnish each with a whole crawfish tail. Bake at 350 degrees for 15-20 minutes. Serves 6.