- 8
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
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.
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