Monday, November 5 2012, 01:42 PM MST
Baked Yams With Cranberries, Pears and Pecans
As Aired On November 5, 2012
Recipe Courtesy Of Chef Bob Bryant
6 each yams, scrubbed
1 cup dried cranberries
4 tablespoons butter
2 each firm, ripe pears, cubed 1/2"
1 cup pecan, coarsely chopped
4 teaspoons fresh ginger, peeled and minced
4 teaspoons brown sugar, packed
3 tablespoons cherry balsamic vinegar
1/2 teaspoon salt
1.)Bake the yams at 350 degrees until tender, about 55 minutes. In the meanwhile, Soak the cranberries in 1 cup hot water to reconstitute, about 10 minutes. Saute the pears and ginger in half of the butter for about 5 minutes.
2.)Add the drained cranberries, pecans, brown sugar, and 1 1/2 Tbsp. balsamic vinegar. Saute about 2 minutes, remove from heat and let cool. When potatoes are ready, Cut off about 1/4" from the top. Melt remaining butter and vinegar and mash into the sweet potato.
3.)Top with the pear mixture. These can be done the day ahead, just wrap and refrigerate. Re- heat in a 350 degree oven for about 30 minutes.
(Copyright 2012 Sinclair Broadcasting Group.)