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Baked Sweet Potatoes Stuffed with Cranberries, Pears, and Pecans

Submitted by ranga on Thu, 2006-11-09 10:57.

Description

Stuffed Sweet PotatoesStuffed Sweet Potatoes

Beautiful and flavorful sweet potatoes spark interest in family and friends for any occasion, but strike a special fancy at this time of year.

Summary

Prep Time: 1 1⁄2 hours
Recipes Baked

Ingredients

  • 1⁄2 t salt
  • 2 1⁄3 T lemon or orange juice
  • 4 t minced peeled fresh ginger
  • 1 c pecans, coarsely chopped
  • 2 large firm but ripe pears, peeled, cored, cut into 1/2-inch cubes
  • 4 T butter
  • 1 c dried cranberries with orange essence
  • 8 8-ounce red-skinned sweet potatoes (yams), scrubbed

Instructions

  1. Position rack in center of oven and preheat to 350°F. 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 minutes. Cool slightly.
  2. Meanwhile, place cranberries in small bowl; pour in enough hot water to cover them. Let stand 5 minutes to soften. Drain well. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add pears and sauté until tender and golden, about 4 minutes. Stir in cranberries, pecans, and ginger; sauté 1 minute. Mix in 2 teaspoons juice 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 juice. Drizzle about 1 teaspoon butter-juice mixture into each potato; mix with fork to blend.
  4. Mound cranberry mixture in sweet potatoes. (Can be prepared 4 hours ahead. Cover loosely with plastic wrap; let stand at room temperature. Rewarm sweet potatoes uncovered in 350°F oven until heated through, about 20 minutes.)

Notes

Assemble these four hours ahead, and rewarm them 20 minutes before serving.

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