"The belly rules the mind."--Spanish Proverb

Baked Sweet Potatoes Stuffed with Cranberries, Pears, and Pecans Recipe

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This recipe for Baked Sweet Potatoes Stuffed with Cranberries, Pears, and Pecans, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bon Appetit
Added: Tuesday, May 13, 2008


8 (8 oz.) red skinned sweet potatoes (yams), scrubbed
1 c. dried cranberries
4 tbsp. butter
2 large firm but ripe pears, peeled, cored, cut into 1/2 in. cubes
1 c. pecans, coarsely chopped
4 tsp. minced peeled fresh ginger
4 tsp. brown sugar
2 tsp. plus 1 1/2 tbsp. balsamic vinegar
1/2 tsp. salt

Position rack in center of oven and preheat to 350. 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 min. Cool slightly.
Meanwhile, place cranberries in small bowl; pour enough hot water over to cover. Let stand 5 min. to soften. Drain well. Melt 2 tbsp. butter in large nonstick skillet over medium high heat. Add pears and saute until tender and golden, about 4 min. Stir in cranberries, pecans, ginger, and brown sugar; saute 1 min. Mix in 2 tsp. vinegar and 1/2 tsp. 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 tbsp. butter in small saucepan over low heat. Whisk in remaining 1 1/2 tbsp. vinegar. Drizzle about 1 tsp. butter-vinegar mixture into each potato; mix with fork to blend.
Mound cranberry mixture in sweet potatoes.




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