1. Coarsely chop pecans using Food Chopper. Place into Round Covered Baker. Microwave, uncovered, on HIGH 1-2 minutes or until toasted, stirring every 30 seconds. Remove pecans from baker and set aside.
2. Dice potatoes into 1-in. pieces. Add potatoes, salt and pepper to large Bamboo Fiber Bowl. Mix well.
3. Add potatoes and water to baker. Microwave, covered, on HIGH 7-9 minutes or until potatoes are tender but still firm, stirring once. Drain potatoes.
4. Carefully remove baker from microwave using Oven Mitts; drain. Return potatoes to bamboo bowl and add cranberries, brown sugar, butter and thyme. Mix well.
5. Add potatoes to baker. Microwave, covered, on HIGH 2-3 minutes or until potatoes are tender. Sprinkle with pecans.

Yield: 8

Nutrients per serving: Calories 220, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 36 g, Fiber 5 g, Protein 3 g