Baked Sweet Potatoes Stuffed With Cranberries, Pears, Pecans

Recipe Ingredients

8		Yams - (8 oz ea) - scrubbed = (red-skinned sweet potatoes)
1 cup	93g / 3.3oz	Dried cranberries
4 tablespoons	60ml	Butter - (1/2 stick)
2 tablespoons	30ml	Firm but ripe pears - peeled, cored, (large) and cut into 1/2" cubes
1 cup	146g / 5.1oz	Pecans - coarsely chopped
4 teaspoons	20ml	Minced peeled fresh ginger
4 teaspoons	20ml	Golden brown sugar - (packed)
2 teaspoons	10ml	Balsamic vinegar - plus
1 1/2 tablespoons	22ml	Balsamic vinegar
1/2 teaspoon	2.5ml	Salt - plus more to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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 cranberries, pecans, ginger, and brown 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 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.)

Source:
"Bon Appetit, November 2002"

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