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Cranberried Baked Sweet Potatoes takes several minutes to prepare.

Cranberried Baked Sweet Potatoes takes 75 minutes to cook.

Cranberried Baked Sweet Potatoes makes 8 servings.

The ingredients for Cranberried Baked Sweet Potatoes are:

8 red-skinned sweet potatoes, scrubbed
1 Cup dried cranberries
4 Tablespoons butter
1 Cup pecans, coarsely chopped
4 Teaspoons minced, peeled fresh ginger
4 Teaspoons packed golden brown sugar
2 Teaspoons plus 1.5 Tablespoons
balsamic vinegar
1/2 Teaspoon salt

Here is how you make Cranberried Baked Sweet Potatoes:

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 mediu-high heat. Stir in cranberries, pecans, ginger and brown sugar; saute 1 minute. Mix in 2 teaspoons vinegar and 1/2 teaspoon salt.Cut off top fourth 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 teaspoons vinegar. Drizzle about 1 teaspoon butter/vinegar mixture into each potato; mix with fork to blend. Mound cranberry mixture in sweet potatoes. Re-warm in overn 350 degrees for 20 minutes. Number of Servings: 8Recipe submitted by SparkPeople user KIRSCHRE.

The nutritional information for Cranberried Baked Sweet Potatoes is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 320.9

• Total Fat: 17.3 g
• Cholesterol: 15.3 mg
• Sodium: 224.4 mg
• Total Carbs: 41.7 g
• Dietary Fiber: 6.2 g
• Protein: 3.8 g