Baked Sweet Potatoes Stuffed With Cranberries, Pears, Pecans

Directions

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