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Рецепт Baked Sweet Potatoes Stuffed With Cranberries, Pears, Pecans
by Global Cookbook

Baked Sweet Potatoes Stuffed With Cranberries, Pears, Pecans
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  Порций: 8

Ингредиенты

  • 8 x yams - (8 ounce ea) scrubbed (red-skinned sweet potatoes)
  • 1 c. dry cranberries
  • 4 Tbsp. butter - (1/2 stick)
  • 2 lrg hard but ripe pears peeled, cored, and cut into 1/2" cubes
  • 1 c. pecans coarsely minced
  • 4 tsp chopped peeled fresh ginger
  • 4 tsp golden sugar - (packed)
  • 2 tsp balsamic vinegar plus
  • 1 1/2 Tbsp. balsamic vinegar
  • 1/2 tsp salt plus more to taste Freshly-grnd black pepper to taste

Инструкции

  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.