Ingredients:
4 medium whole sweet potatoes, scrubbed clean
1/2 cup sour cream ( light or regular)
2 tablespoons real maple syrup
1/4 teaspoon salt, to taste
1/4 teaspoon cinnamon
1/4 cup chopped pecans, toasted ( I also like candied nuts)
4 teaspoons butter or 4 teaspoons margarine, to taste (optional)
4 teaspoons brown sugar or 4 teaspoons cinnamon sugar, garnish (optional)
Directions:
Poke each potato several times with a fork to pierce the skin.
Set onto a foil lined baking sheet.
Bake in a preheated oven at 375 F for 1 hour or until potatoes are very tender.
Meanwhile, mix together the sour cream, syrup, salt,& cinnamon.
When potatoes are ready, slice them open, fluff the middles with a fork a bit, and top with a pat of butter (about 1 tsp or so each), a dollop of the topping, a sprinkling of the nuts, and if desired, a light sprinkling of brown sugar (or just dust with a litle extra cinnamon or cinnamon sugar).
Servings: 4
Time preparation: 10 min.
Time total: 70 min.