Bon Appetit/November 2002

Baked Sweet Potatoes Stuffed with Cranberries, Pears, and Pecans
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


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



1 Position rack in center of oven and preheat to 350 F. Line baking sheet and 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.
2 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.
3 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.
4 Mound cranberry mixture in sweet potatoes.

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