loaded sweet potato skins

from everyday food magazine. just something different to do with yams. and they even work as finger food for a party appetizer.

4 medium sweet potatoes (the skinnier the better), scrubbed and patted dry

1 T olive oil

salt and pepper

1/4 C low-fat buttermilk

1/4 t (or more) paprika, plus more for garnish

4 slices bacon

1/4 C reduced-fat sour cream

1 scallion, sliced for garnish

1. preheat over to 450. on a rimmed baking sheet, rub sweet potatoes with oil; season with salt and pepper. baked until tender, about 40 minutes. let cool on sheet (keep oven on).

2. halve sweet potatoes lengthwise; scoop out 1/3 of the flesh from each half into a medium bowl. add buttermilk and paprika. mash until smooth; season with salt and pepper. stuff sweet potato skins with filling.

3. arrange sweet potato skins on sheet; bake until lightly browned around the edges, about 15 minutes.

4. meanwhile, cook bacon until crisp (i use the microwave) and crumble. stir together sour cream and 2 T water; drizzle over sweet potato skins. garnish with bacon, paprika and scallion. cut in half to serve.