Maple-Jalapeno Sweet Potato

I'll admit that the first time I read this recipe, I was a little put off by the combination of sweet potato, maple syrup, sour cream, and jalapeno.  I'm glad I overcame my reservations, because this thing is delicious!  It has the perfect combination of hot and cold and sweet and salty, and you can dress it up with any toppings you like.  Although it takes about an hour to prepare, most of that is oven time, so it makes it a perfect side dish for a more involved main course.

(Cuisine at Home, Issue 32, October 2002, p 17.)

• 2 Sweet Potatoes
• Vegetable Oil
• Kosher Salt
• 1/2 C Sour Cream
• 1 Tbsp Maple Syrup
• 2 tsp Jalapeno, seeded and minced
• 1 tsp Lime Juice
• Salt and Tabasco, to taste

1. Preheat oven to 450 degrees with a rack in the center.
2. Scrubbed and dry Sweet Potatoes.  Poke with a fork a couple of times, then rub with Oil and Salt.  Bake directly on center rack until soft when pierced, about 40-50 minutes.
3. In a small bowl, mix remaining ingredients and chill.
4. Once potatoes are cool enough to touch, cut in half and serve with a dollop of mix and other toppings.