Sweet Potatoes with Maple-ginger Cream
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Sweet potatoes are at the top of the beta carotene scale. They're great just hot from the oven, but I think this simple topping is sure a delicious upgrade.
4 medium sweet potatoes
1/2 cup sour cream
2 tablespoons maple syrup
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 cup chopped pecans, toasted
Pierce sweet potatoes and place on baking sheet. Roast at 375 degrees for 1 hour. Stir together sour cream with syrup, salt and ginger. To serve, split potatoes and spoon topping over them. Sprinkle with pecans.
Marion Elizabeth Erickson