Pierce the sweet potatoes a few times with fork. Wrap in aluminum foil and bake at 400° for 45-60 minutes, or until tender. Cut the potatoes in half lengthwise. Holding the sweet potatoes with a potholder or towel, scoop out the insides into a bowl. Mash with a potato masher or fork. Add yogurt and Stuart’s Spices Pumpkin Pie spice, mix thoroughly.
Serve as is, or place in casserole and top with either slices of banana dusted with Stuart’s Spices cinnamon or toasted pecans coated with Stuart’s Spices cinnamon, and bake at 350° until heated.