STUFFED SWEET POTATOES 6 small sweet potatoes (2 & 1/2 pounds) 1 (15-oz) can pear halves, in juice 1/4 cup firmly packed brown sugar 1/4 tsp. salt 1/4 cup sweetened dried cranberries or raisins 1/3 cup chopped pecans, toasted & divided Wrap potatoes in foil and bake until done; about 50 minutes. Let cool slightly. Cut potatoes in half if using large, and carefully scoop out pulp, leaving 1/4 inch thick shell. Set aside. Drain pear halves, reserving 1/4 cup juice. Place pear halves and reserved pear juice in food processor; process until smooth. Add potato pulp, brown sugar, & salt, process until blended. Stir in sweetened dried cranberries and 4 tbs. Pecans. Stuff potato shells evenly with potato pulp mixture. Sprinkle with remaining pecans. Bake at 375 degrees for 10 minutes or until heated thoroughly. Makes 6 servings PER SERVING: 324 Calories, 5 g Fat, 6.9 g Fiber
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