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Preheat oven to 375°F. Peel sweet potatoes; cut crosswise into 1/4-inch slices. Arrange sweet potatoes in a 2-quart square baking dish. Add 1/4 cup water; sprinkle with salt and pepper. Bake, covered, about 30 minutes or until potatoes are tender; drain.
In a medium saucepan, combine remaining 1/4 cup water and shallot. Simmer, covered, about 3 minutes or just until shallot is tender. Add pear and cranberries. Simmer, covered, about 5 minutes more or until pear is just tender and cranberry skins have popped. Stir in sugar and cardamom.
To serve, spoon pear mixture over potatoes. Sprinkle with almonds.