Baked Sweet Potatoes

4 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.
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