Using a vegetable brush, scrub one 6-ounce sweet potato well; using tines of fork, pierce potato.
Wrap potato in foil and place on baking sheet; bake at 400Â°F until tender, 35 to 40 minutes.
Remove foil and let potato stand until cool enough to handle.
Cut potato in half lengthwise; scoop out pulp into medium bowl and reserve shells.
Add 1 teaspoon honey and dash each ground cinnamon and ground nutmeg to bowl and, using electric mixer, beat until potato mixture is smooth and fluffy.
Spoon half of mixture into each reserved shell.
Bake on baking sheet at 350Â°F until heated through, 15 to 20 minutes.