Place potatoes on center rack in oven.
Bake at 400Â° for 1 hour or until potatoes yield to pressure.
Let cool to touch.
Peel and discard skin.
Place potato pulp in a medium bowl; mash until smooth.
Add margarine, sugar, 1/4 teaspoon ground cinnamon, and nutmeg, stirring until well blended.
Cover and refrigerate overnight.
Combine cornflakes and 1/4 teaspoon ground cinnamon.
Shape potato mixture into 2-inch balls; roll in crumb mixture.
Place on a baking sheet coated with cooking spray.
Bake at 350Â° for 25 minutes or until crisp.