Baked Sweet Potatoes Stuffed with Cranberries Pears and Pecans
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
Instructions
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