If you ask me, the "Walnut-and-Cranberry-Stuffed Sweet Potatoes" (page 347) belongs in the dessert section. Although found in the Main Dishes section (maybe it's the red onion?), this concoction is sweet enough and rich enough to qualify as a special after dinner treat. Studded with walnuts and cranberries, and sweetened just slightly with pure maple syrup, this dish was already decadent enough, without including any of the olive oil (for sautéing the onions), the margarine used to combine the walnuts and cranberries, or optional walnut oil (to be drizzled on top of the finished product). I left out both oils and the margarine, and didn't miss them a bit. I didn't have the best of luck keeping the skins intact after baking the potatoes, so I just scooped everything into a bowl and mixed it altogether, and didn't worry about putting the mixture back into the oven to reheat. So, I guess I should call my version "un-stuffed"! Quite a treat, and would be good served at a Thanksgiving Day feast.