2 pounds fresh California Sweet Potatoes
2 clove garlic, finely chopped
6 tablespoons butter, divided
½ cup sour cream
1 teaspoon ground red pepper
½ teaspoon ground cumin
1 tablespoon finely chopped cilantro

Bake unpeeled sweet potatoes at 350 degrees F. until tender when pierced with fork. Meanwhile, sauté garlic in 1 tablespoon butter for 2 minutes. When potatoes are done, halve lengthwise and scoop out pulp, leaving about ¼ inch shell. Beat pulp, garlic, reaming butter, sour cream, salt, pepper and cumin together until fluffy. Stir in cilantro and spoon into potato shells. Serve hot. Makes 4-6 servings.