Baked Sweet Potatoes Stuffed with Cranberries, Pears, and Pecans
Beautiful and flavorful sweet potatoes spark interest in family and friends for any occasion.
1⁄2 teaspoon salt
2 1⁄3 tablespoon lemon or orange juice
4 t minced peeled fresh ginger
1 cup pecans, coarsely chopped
2 large firm but ripe pears, peeled, cored, cut into 1/2-inch cubes
4 tablespoon butter
1 cup dried cranberries with orange essence
8 eight-ounce red-skinned sweet potatoes (yams), scrubbed
- 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.
- 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.
- 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.
- 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.)
Assemble these four hours ahead, and rewarm them 20 minutes before serving.