Baked Sweet Potatoes Stuffed with Cranberries, Pears and Pecans

Position rack in center of oven and preheat to 350F. Line a baking sheet with foil, pierce potatoes in several places with a fork and place on 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 TBSP of butter in large nonstick skillet over medium heat. Add pears and saute until tender and golden, about 4 minutes. stir in cranberries, pecans, ginger and brown sugar, saute 1 minute. Mix in 2 tsp vinegar and 1/2 tsp salt.

Cut off top 1/4 of each potato lengthwise and discard. Using a fork, gently mash pulp inside each potato. Sprinkle with salt and pepper. Melt remaining 2 TBSP of butter in a saucepan, whisk in remaining balsamic vinegar. Drizzle about 1 tsp into each potato and mix with a fork to blend.

Mound cranberry mixture in sweet potatoes and serve.

(Can be prepared 4 hours ahead, cover loosely with plastic wrap, let stand at room temperature, rewarm sweet potatoes uncovered in 350F oven until heated through, about 20 minutes.