• Baked Sweet Potatoes4 good-sized sweet potatoes, washed and cleaned
  
• 3/4 cup low-fat sour cream
  
• 1/3 cup maple syrup
  
• 1/2 tablespoon powdered ginger
  
• 1/2 tablespoon nutmeg
  
• salt and pepper to taste
  
• butter

1. Preheat the oven to 400°. Slice each potato
carefully in perfect halves and bake them for about
40 to 50 minutes until they are tender. Remove
them from the oven and lower it to 350°.

2. With a spoon carefully scoop out the pulp or
insides of the potatoes and put the pulp into a
large bowl. Make sure the skins of the sweet
potatoes remain intact. Mash the pulp with the
help of a masher; add the sour cream, maple
syrup, ginger, nutmeg, and salt and pepper, and
mix this well.

3. Fill the sweet potato shells evenly with the pulp
mixture. Put the potatoes in a buttered flat baking
dish, and dot each half with a bit of butter. Place
them in the oven and bake for about 25-30
minutes. (The potatoes are done when they turn
brown on the top.) Note: This is a delightful and
appetizing accompaniment to meat, fish, or egg
dishes, especially during the fall or winter.