Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Scrub the sweet potatoes and pierce them on top several times with a fork.
Put the sweet potatoes on the prepared baking sheet and place them into the oven to bake for 50-60 minutes, until cooked throughout.
Remove from the oven and allow to cool for 10 minutes.
Cut off a thin slice from the top of each sweet potato.
Carefully scoop out the inside of the sweet potatoes and place them into a small bowl.
Add the 3 tablespoons of butter, cream cheese, brown sugar, warm milk, cinnamon, and salt.
Mash the mixture until creamy and smooth and there are no lumps.
Carefully brush the outside of the potato skin shells evenly with 1 teaspoon of melted butter.
Place them back onto the baking sheet lined with parchment paper.
Spoon the filling back into the skin shells.
Return to the oven and bake for 15 minutes.
Remove from the oven and drizzle 1 teaspoon of melted butter evenly over the tops then add chopped candied pecans, and a pinch of cinnamon, to taste. Serve immediately. Enjoy!
Serve immediately. Enjoy!