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Wild Rice Stuffed Sweet Potatoes
These Wild Rice Stuffed Sweet Potatoes are a hearty, cozy, plant-based entrée perfect for cold-weather dinners or holiday gatherings. Topped with homemade smoky red pepper sauce and crunchy herb-roasted pecans, this stunning dish makes an impression!
Servings: 4
Equipment
Ingredients
Sweet Potatoes
- 4 whole sweet potatoes about 2 lbs, scrubbed
- 2 tbsp extra-virgin olive oil divided
- 1 cup wild rice blend
- 1/2 yellow onion about 3/4-1 cup, diced
- 2 cloves garlic minced
- 3 cups chopped assorted mushrooms such as maitake, oyster, shiitake, Baby Bella, or white mushrooms
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 2 1/2 cups vegetable stock or broth or 2 1/2 cups water + 2 tsp vegetable Better than Bouillon paste
Creamy Red Pepper Sauce
- 1 roasted red pepper seeds removed
- 2 tbsp sweet potato flesh scooped from the baked sweet potatoes
- 1 small clove garlic chopped
- 1 tsp smoked paprika
- 2 tsp fresh-squeezed lemon juice
- 1/2 tsp salt
- 2 tbsp extra-virgin olive oil
Herb Roasted Pecans
- 1 cup chopped pecans
- 1 tbsp extra virgin olive oil
- 1 tsp fresh rosemary
- 1/2 tsp garlic powder
- 1/2 tsp salt
To Garnish
- fresh parsley
Instructions
Roasted Sweet Potatoes
- Preheat oven to 375°F.
- Poke holes in the sweet potatoes with a fork or sharp knife. Rub each in olive oil, place on a baking sheet, and bake for 45-60 minutes, or until very tender.
- While the sweet potatoes bake, make the wild rice filling and topping. Add 1 tablespoon of olive oil to a saucepan over medium heat. Add the onion and sautéfor 4-5 minutes or until translucent.
- Add the garlic, mushrooms, wild rice blend, rosemary, thyme, and vegetable broth. Bring the rice to a boil, then place the lid on ajar, reduce the heat to medium-low, and simmer for 30 minutes, or until the rice is tender.
- Season the rice to taste with salt and pepper, and add more to taste if necessary. Set aside and keep warm until ready to fill sweet potatoes.
- Once done baking, remove the sweet potatoes from the oven and let them cool for 5-10 minutes or until safe enough to handle. Cut them in half, scoop out the center of each sweet potato (about half of the flesh), and set them aside.
Red Pepper Sauce
- Add the roasted red pepper, 2 tablespoons of baked sweet potato flesh, garlic clove, smoked paprika, lemon juice, and salt to a blender.
- Pour the olive oil into the blender as it runs, blending until smooth and emulsified.
Herb Roasted Pecans & Serving
- In a small mixing bowl, toss the pecans with olive oil, rosemary, garlic powder, and salt.
- Reduce oven temperature to 350°F. Spread the nuts out on a rimmed baking sheet and roast for 10 minutes or until fragrant and golden.
- Fill the scooped-out sweet potatoes with the wild rice filling, drizzle with red pepper sauce, and sprinkle with herb-roasted pecans. Garnish with fresh parsley. Enjoy!
Video
Notes
Storage Directions
- Refrigerating: Store the sweet potatoes, wild rice filling, and sauce in separate air-tight containers for up to 5 days. Store pecans in an airtight container at room temperature for 2-3 days for the best crunchy texture, or refrigerate for up to 1 week.
- Freezing: The different components can all be frozen separately in freezer-safe containers for up to 2 months. Defrost overnight in the refrigerator until thawed.
- Reheating: Reheat stuffed potatoes in the oven at 350ºF for 10-12 minutes or until heated through. Re-crisp pecans in a dry skillet over medium heat for 2-3 minutes, or on a baking sheet at 325ºF in the oven for 3-5 minutes. Rewarm the red pepper sauce gently on the stove or in short increments in the microwave until heated through.
- Leave the sweet potato skins on. This is crucial for holding their shape and supporting the filling and toppings. Plus, skins add extra fiber and nutrients!
- Don’t overscoop. Only remove about half of the baked flesh from each potato half so the shells stay sturdy when filled.
- Use a flavorful stock. Wild rice absorbs seasoning, so a rich homemade vegetable stock gives the best flavor.
- Blend the sauce slowly. Stream in the oil gradually while the blender is mixing to ensure proper emulsification. This helps create the creamiest sauce.
- Toast the nuts separately. This keeps them crisp and prevents sogginess when topping the warm potatoes. Allow them to cool slightly before garnishing for maximum crunch.
Nutrition
Calories: 523kcal | Carbohydrates: 41g | Protein: 11g | Fat: 38g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Sodium: 1304mg | Potassium: 575mg | Fiber: 7g | Sugar: 5g | Vitamin A: 778IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 2mg