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
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.
Excerpted from Fresh from a Monastery Garden by Brother Victor-Antoine d'Avila-Latourrette. Copyright© 1998 by Brother Victor-Antoine d'Avila-Latourrette. Excerpted by permission of Doubleday Religion, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.