baked Sweet Potatoes Stuffed with Cranberries, Pears, and Pecans

By zeenieme

Assemble these four hours ahead, and rewarm them 20 minutes before serving

Ingredients

• 8 - 8 ounce red-skinned sweet potatoes (yams), scrubbed
• 1 cup dried cranberries
• 4 tablespoons (1/2 stick) butter
• 2 large firm but ripe pears, peeled, cored, cut into 1/2 inch cubes
• 1 cup pecans, coarsely chopped
• 4 teaspoons minced peeled fresh ginger
• 4 teaspoons (packed) golden brown sugar
• 2 teaspoons plus 1 1/2 tablespoons balsamic vinegar
• 1/2 teaspoon salt

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 saute until tender and golden , about 4 minutes. Stir in sugar; saute 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 into 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 ford to blend.

Mound cranberry mixture in sweet potatoes.

To rewarm, place uncovered in 350 degree oven until heated through, about 20 minutes.