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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 is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
Position rack in center of oven and preheat to 350º. 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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