Baked Sweet Potatoes Stuffed with Cranberries, Pears, and Pecans

Name: Baked Sweet Potatoes Stuffed with Cranberries, Pears, and Pecans
Yield: Makes 8 Servings
Ingredients: 8 8-ounce red-skinned sweet potatoes (yams), scrubbed; 1 cup dried cranberries; 4 tablespoons (1/2 stick) butter; 2 large firm but ripe pears, peeled, cored, cut into 1/2-inch cubes; 1 cup pecans, coarsely chopped; 4 teaspoons minced peeled fresh ginger; 4 teaspoons (packed) golden brown sugar; 2 teaspoons plus 1 1/2 tablespoons balsamic vinegar; 1/2 teaspoon salt

By Betty RosebottomPhotography by Noel Barnhurst

October 31, 2002

Recipe notes