Stuffed Sweet Potatoes

6 small sweet potatoes (about 2-1/2 lbs.)
1 (15-ounce) can pear halves in juice, undrained
 1/4 cup firmly packed brown sugar
 1/4 teaspoon salt
 1/4 cup sweetened dried cranberries ( such as
Craisins) or raisins
 1/3 cup chopped pecans, toasted and divided

Preheat oven to 375.

Wrap sweet potatoes in foil, and bake at 375 for 50
minutes or until done. Let cool slightly. Cut a slit
in top of each potato, and carefully scoop out pulp,
leaving a 1/4 inch thick shell. Set pulp aside.

Drain pear halves, reserving 1/4 cup juice. Place pear
halves and reserved pear juice in food processor;
process until smooth. Add potao pulp,
brown sugar, and salt; process until blended. Stir in
sweetened dried cranberries and 4 tablespoons pecans. 

Stuff potato shells evenly with potato pulp mixture;
sprinkle on a baking sheet; bake at 375 for 10 minutes
or until thoroughly heated.

Yield 6 servings.

Recipe from: Weight Watchers Magazine, March, 1999.

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