1. Preheat oven to 350°F. Place sweet potatoes on parchment-lined baking sheet. Bake 55 minutes or until tender. Cool just until warm enough to handle.
2. Meanwhile, mix sour cream, milk and 1/2 teaspoon of the Finishing Salt in small bowl. Set aside.
3. Cut an ‘x’ in the top of each sweet potato, squeezing gently to open. Fluff flesh with a fork. Top each potato with butter, pecans and bacon. Sprinkle evenly with remaining 2 teaspoons Finishing Salt. Mix gently to combine, keeping skins intact. Top potatoes with a dollop of the sour cream mixture and sprinkle with additional Finishing Salt, if desired.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
