4 medium sweet potatoes
1 tablespoon canola or sunflower oil
4 tablespoons finely grated Parmesan cheese, divided
2 ½ tablespoons sour cream
1 tablespoons pure maple syrup
½ teaspoon salt
¼ teaspoon ground pepper
¼ teaspoon freshly grated or ground nutmeg
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
Prick sweet potatoes in 3 to 4 spots with a fork. Rub with oil and place on the prepared baking sheet. Roast until tender, 45 minutes to 1 hour. Let stand until cool enough to handle.
Increase oven temperature to 450°.
Slice each sweet potato in half horizontally and scoop the flesh into a large bowl, leaving a generous ¼-inch border in the skins. Place the skins back on the baking sheet.
Add 2 tablespoons cheese, sour cream, syrup, salt, pepper and nutmeg to the sweet potato flesh and mash with a potato masher until smooth. Divide the filling among the skins. Top each with a little of the remaining cheese.
Bake until the filling is bubbling, 20 to 25 minutes.
(ref: eatingwell; Nov/Dec 2017)