Scrub and pierce sweet potatoes. Bake at 375 degrees for 1-1/4 hours or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells. In a small bowl, mash the pulp with cream cheese. Stir in brown sugar and cinnamon. Spoon into potato shells. Sprinkle with pecans. Place on a baking sheet. Bake, uncovered, at 375 degrees for 15-20 minutes or until heated through.