4 good-sized sweet potatoes, washed and cleaned
3/4 c. low-fat sour cream
1/3 c. maple syrup
1/2 tbsp. powdered ginger
1/2 tbsp. nutmeg
salt and pepper to taste
2 tbsp. butter

Slice 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. 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 and mix the rest of the ingredients well. 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 to 30 minutes. (The potatoes are done when they burn brown on top.)

Note: This is a delightful and appetizing accompaniment to meat, fish or egg dishes especially during the fall or winter.

Makes 4 servings.