Baked Sweet Potatoes Stuffed With Cranberries, Pears, Pecans

By á-170456

Ingredients

• 8 yams - (8 oz ea) scrubbed (red-skinned sweet potatoes)
• 1 cup dried cranberries
• 4 tablespoons butter - (1/2 stick)
• 2 large firm but ripe pears peeled, cored, and cut into 1/2" cubes
• 1 cup pecans coarsely chopped
• 4 teaspoons minced peeled fresh ginger
• 4 teaspoons golden brown sugar - (packed)
• 2 teaspoons balsamic vinegar plus
• 1 1/2 tablespoons balsamic vinegar
• 1/2 teaspoon salt plus more to taste
• Freshly-ground black pepper to taste

Details

Servings 8

Preparation

Step 1

Position rack in center of oven and preheat to 350 degrees. Line baking sheet with foil. Pierce potatoes in several places with fork; place on prepared baking sheet. Bake until potatoes are tender when pierced with fork, about 55 minutes. Cool slightly.

Meanwhile, place cranberries in small bowl; pour enough hot water over to cover. Let stand 5 minutes to soften. Drain well. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add pears and sauté until tender and golden, about 4 minutes. Stir in cranberries, pecans, ginger, and brown sugar; sauté 1 minute. Mix in 2 teaspoons vinegar and 1/2 teaspoon salt.

Cut off top 1/4 of each potato lengthwise; discard tops. Using fork, gently mash pulp inside each potato. Sprinkle with salt and pepper. Melt remaining 2 tablespoons butter in small saucepan over low heat. Whisk in remaining 1 1/2 tablespoons vinegar. Drizzle about 1 teaspoon butter-vinegar mixture into each potato; mix with fork to blend.

Mound cranberry mixture in sweet potatoes. (Can be prepared 4 hours ahead. Cover loosely with plastic wrap; let stand at room temperature. Rewarm sweet potatoes uncovered in 350 degree oven until heated through, about 20 minutes.)

This recipe yields 8 servings.