Baked Sweet Potatoes Stuffed with Cranberries, Pears, and Pecans

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

Yield: 8
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.