Baked Sweet Potatoes Stuffed With Cranberries Pears And Pecans Recipes

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BAKED SWEET POTATOES STUFFED WITH CRANBERRIES, PEARS, AND PECANS



Baked Sweet Potatoes Stuffed with Cranberries, Pears, and Pecans image

Categories     Fruit     Nut     Potato     Side     Bake     Sauté     Thanksgiving     Cranberry     Pear     Pecan     Sweet Potato/Yam     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

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

Steps:

  • 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 enough hot water over to cover. 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, ginger, and brown sugar; sauté 1 minute. Mix in 2 teaspoons vinegar 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 vinegar. Drizzle about 1 teaspoon butter-vinegar 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.)

STUFFED BAKED SWEET POTATOES WITH PECANS



Stuffed Baked Sweet Potatoes with Pecans image

We serve this amazing dish with ham. It makes 6 little mini sweet potato casseroles without all the mess!

Provided by michellej

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h22m

Yield 6

Number Of Ingredients 4

6 medium sweet potatoes
2 tablespoons margarine, softened
1 (8 ounce) can crushed pineapple, drained
½ cup pecans, chopped

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Arrange the sweet potatoes on a baking sheet, and bake in preheated oven for 1 hour.
  • Cut a slit into the top of each potato. Carefully scoop out the pulp from the potato, leaving the skins intact; place the potato in a large bowl. Add the margarine and pineapple to the potato and stir together. Stuff the potato mixture back into the reserved potato skins. Sprinkle the pecans over each potato.
  • Return the stuffed potato skins to the oven; bake another 12 minutes.

Nutrition Facts : Calories 217.6 calories, Carbohydrate 30.6 g, Fat 10.1 g, Fiber 5.1 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 113.2 mg, Sugar 8.7 g

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