Baked Sweet Potatoes Stuffed with Cranberries, Pears, and Pecans

1. 1

   Position rack in center of oven and preheat to 350F.

2. 2

   Line baking sheet with foil.

3. 3

   Pierce potatoes in several places with fork; place on prepared baking sheet.

4. 4

   Bake until potatoes are tender when pierced with fork, about 55 minutes.

5. 5

   Cool slightly.

6. 6

   Meanwhile, place cranberries in small bowl; pour enough hot water over to cover.

7. 7

   Let stand 5 minutes to soften.

8. 8

   Drain well.

9. 9

   Melt 2 tablespoons butter in large nonstick skillet over medium-high heat.

10. 10

    Add pears and saute until tender and golden, about 4 minutes.

11. 11

    Stir in cranberries, pecans, ginger, and brown sugar; saute 1 minute.

12. 12

    Mix in 2 teaspoons vinegar and 1/2 teaspoon salt.

13. 13

    Cut off top 1/4 of each potato lengthwise; discard tops.

14. 14

    Using fork, gently mash pulp inside each potato.

15. 15

    Sprinkle with salt and pepper.

16. 16

    Melt remaining 2 tablespoons butter in small saucepan over low heat.

17. 17

    Whisk in remaining 1 1/2 tablespoons vinegar.

18. 18

    Drizzle about 1 teaspoon butter-vinegar mixture into each potato; mix with fork to blend.

19. 19

    Mound cranberry mixture in sweet potatoes.

20. 20

    (Can be prepared 4 hours ahead.

21. 21

    Cover loosely with plastic wrap; let stand at room temperature.

22. 22

    Rewarm sweet potatoes uncovered in 350F oven until heated through, about 20 minutes.)

* Per serving · 4 servings · Values may vary.

No additional tips available.