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1
Position rack in center of oven and preheat to 350 degrees.
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2
Line baking sheet with foil.
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3
Pierce potatoes in several places with fork; place on prepared baking sheet.
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4
Bake till potatoes are tender when pierced with fork, about 55 min.
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5
Cold slightly.
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6
Meanwhile, place cranberries in small bowl; pour sufficient warm water over to cover.
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7
Let stand 5 min to soften.
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8
Drain well.
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9
Heat 2 Tbsp.
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10
butter in large nonstick skillet over medium-high heat.
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11
Add in pears and saute/fry till tender and golden brown, about 4 min.
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12
Stir in cranberries, pecans, ginger, and brown sugar; saute/fry 1 minute.
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13
Fold in 2 tsp.
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14
vinegar and 1/2 tsp.
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15
salt.
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16
Cut off top 1/4 of each potato lengthwise; throw away tops.
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17
Using fork, gently mash pulp inside each potato.
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18
Sprinkle with salt and pepper.
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19
Heat remaining 2 Tbsp.
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20
butter in small saucepan over low heat.
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21
Whisk in remaining 1 1/2 Tbsp.
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22
vinegar.
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23
Drizzle about 1 tsp.
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24
butter-vinegar mix into each potato; mix with fork to blend.
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25
Mound cranberry mix in sweet potatoes.
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26
(Can be prepared 4 hrs ahead.
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27
Cover loosely with plastic wrap; let stand at room temperature.
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28
Rewarm sweet potatoes uncovered in 350 degree oven till heated through, about 20 min.)
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29
This recipe yields 8 servings.
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30
Comments: Assemble these four hrs ahead, and rewarm them 20 min before serving.
