Cranberry Stuffed Sweet Potatoes

• 8 sweet potatoes, scrubbed
• 1 cup dried cranberries
• 4 tablespoons butter
• 1 large firm but ripe pear, peeled, cored, and cut into 1/2-inch cubes
• 1 cup pecans, coarsely chopped
• 4 teaspoons minced and peeled fresh ginger
• 4 teaspoons (packed) light brown sugar
• 2 teaspoons balsamic vinegar
• 1-1/2 tablespoon balsamic vinegar
• 1/2 teaspoon Mrs Dash's Table Blend seasoning

Position rack in center of oven and preheat to 350 degrees. Place a cooking sheet below the sweet potatoes on lower rack to catch drippings. Pierce potatoes in several places with fork. 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 non-stick 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 seasoning.

Cut off top quarter 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.

Cover loosely with plastic wrap; let stand at room temperature.