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Baked Sweet Potatoes Stuffed With Savory Filling (Vegan)

A baked sweet potato recipe similar to sweet potato jackets stuffed with a savory combination of caramelized onions, brown rice, cranberry, pecans and bell peppers – all baked and finished with a balsamic maple glaze.

These are twice baked sweet potatoes adapted to be vegan friendly, gluten free and perfect to be enjoyed for brunch, lunch, dinner, and even for Thanksgiving table or other holiday gatherings.

Try these baked and stuffed sweet potatoes as the recipe suggests or feel free to customize it based on your ingredient preference.

Stuffed Sweet Potatoes twice baked in the oven - a Healthy Vegan Dinner Or Side Dish great for Thanksgiving  table. These baked Sweet potatoes are stuffed  with savory filling - rive veggies and dried fruit.
Healthy vegan twice bakes sweet potatoes stuffed with savory filling.

This recipe for stuffed and twice baked sweet potatoes has consistently been one of the most popular recipes on my website for many years now, especially during holiday season. It’s one of the few included in my gluten and dairy free cookbook as well.

Healthy Baked Sweet Potatoes Stuffed With Savory Filling

I know many people like to make sweet versions of baked sweet potatoes loading them with sweet stuffing, but I’m more inclined to savory sweet potato recipes. This Butternut Squash And Sweet Potato Casserole has a similar combination of ingredients, if you want to check that out.

When I made these savory stuffed sweet potato jackets (or twice baked sweet potatoes), the house smelled incredible for the whole day – sweet, woody with caramel notes.

I bet some people would love to have this smell for Thanksgiving, or for everyday dinners during the fall and winter months. The rich flavor of the sweet maple balsamic sauce makes this beaked sweet potato recipe irresistible!

Another stuffed veggie recipe you might love for your Thanksgiving table, is Stuffed Cabbage Rolls And Peppers (GF, DF), but this is not vegan.

Close up shot of savory loaded Sweet Potatoes stuffed with rice, vegetables and dried fruits - baked in the oven and finished with a maple balsamic glaze.
Vegan Stuffing For Baked Sweet Potatoes.

Related: Sweet Potato Tortillas (GF, Vegan)

Ingredients You Need

  • Sweet potatoes – choose fat short sweet potatoes or yams. Yams tend to have a rougher skin and lighter flesh. They’re also starchier and dryer once cooked.
  • Brown rice – or use any white rice, preferably long grain, they have less starch and are not as sticky.
  • Onion – white or red, your preference (for flavor).
  • Bell pepper – I used red because it’s sweeter and adds a nice red color.
  • Dried cranberries – or any sweet dried fruit like raisins or cherries.
  • Pecans, or walnuts – for a nice crunch. If allergic to nuts add pumpkin seeds.
  • Oil for cooking – use a healthy neutral oil.

Ingredients For The Sauce

  • Olive oil – extra virgin – or any other oil of your choice.
  • Balsamic vinegar – for acidity and flavor.
  • Garlic cloves – to give it flavor.
  • Maple syrup – for sweetness.
  • Stone ground mustard or Dijon mustard – for creaminess.
  • Salt and pepper.

See the full printable ingredient list with measurement below in recipe card.

Related: Vegan Potato Bake (GF Casserole)

Overhead shot of baked sweet potatoes stuffed with savory filling comprised of rice, veggies, dried fruit and nuts finished with balsamic sauce.

Related: Pumpkin And Beetroot Salad (Vegan)

How To Make Stuffed Sweet Potatoes With Savory Filling

These stuffed sweet potatoes are basically baked twice, that’s why they’re also called sweet potato jackets. The first time is to soften the baked potatoes so you can scoop out the inside (making sure to leave a sturdy shell). And the second time is to mix the pulp with other ingredients and add the mixture back to the potato skins.

As savory filling for these stuffed sweet potatoes I used caramelized onions, red bell pepper, dried cranberries, chopped pecans and cooked brown rice mixed with the sweet potato pulp. Once baked all this is finished with a little bit of maple balsamic sauce to bring out the flavors.

See the detailed step by step instructions below.

Instructions

Preheat the oven to 400 degrees. Line a large baking tray with parchment paper. 

Step 1. Prepare The Sweet Potatoes:

  • Make sure your sweet potatoes are scrubbed and clean before proceeding.
  • Use a fork to poke a couple holes in each sweet potato to prevent exploding in the oven. Bake for 45 minutes to 1 hour (depending on how large the sweet potatoes are).

Step 2. Prepare The Filling:

  • While the sweet potatoes are roasting, boil the brown rice, let it cool.
  • Also sauté the onions in 2 tablespoons of olive oil or grape seeds oil in a large pan over medium heat for 5-8 minutes or until the onions are soft and translucent.
  • To the onion then add the chopped bell peppers, pecans (or walnuts), rinsed cranberries, and the cooked / cooled brown rice. Stir to combine and continue cooking for 1-2 minutes.

Step 3. Prepare The Sauce / Glaze:

  • Meanwhile prepare the glaze: to a small container add the olive oil, balsamic vinegar, minced garlic, maple syrup, salt and crushed black pepper, mix to combine.
  • Toss half of the glaze on top of the cooking rice mixture. Taste and season with salt and pepper if needed and remove from heat.

Step 4. Load The Sweet Potatoes With Stuffing:

  • Remove the sweet potatoes from the oven and let them cool for 10 minutes or until you can safely handle them.
  • Cut in half and carefully scoop out the insides (pulp) into a large bowl. Leave a thin layer of pulp to support the skin and serve as walls.
  • Add the pulp of the sweet potatoes into the rice mixture. You can mash it or finely chop it. Then scoop the mixture back into the potato skins (jackets) and put the tray back in the oven for 10 minutes to warm them up. A final brief stint in the oven and your Thanksgiving side dish is ready!

Remove the sweet potatoes from the oven, drizzle the rest of maple balsamic glaze over the top and garnish with a sprinkle of chopped parsley.

A savory twice baked sweet potatoes recipe perfect as a healthy lunch, dinner or side dish for your Thanksgiving table. These little stuffed sweet potatoes are vegan, gluten free and deliver a savory combination of caramelized onions, brown rice, cranberry, pecans and bell peppers - all baked and finished with a balsamic maple glaze.
Savory loaded sweet potatoes, baked in the oven and finished with balsamic sauce.

Tips For Perfect Savory Twice Baked Potatoes

  1. Buy short, fat sweet potatoes versus the long and skinny ones.
  2. Use a knife to poke a couple holes in each sweet potato to prevent an “explosion” in the oven.
  3. Don’t over-bake the sweet potatoes the first time around. You want them to be very soft but still able to cut the pulp into little cubes when out.
  4. Do not make them overly sweet, this is a savory dish. The maple balsamic glaze is enough to bring out the sweetness you need.

FAQs

What other kind of toppings can you put on a sweet potato?

Salsa, guacamole, pesto, seeds, vegan cheese, olives, fermented veggies etc.

How can I spice up sweet potatoes?

To enhance the flavor of sweet potatoes you can sprinkle the insides with some cayenne pepper, red pepper flakes, habanero sauce, smoked paprika or more garlic.

Do you need to wrap sweet potatoes in foil?

No need to wrap in foil, their skin will act as a barrier and keep the moisture and steam inside the sweet potato.

Can you reheat a stuffed baked potato?

Absolutely. Reheat your stuffed baked potatoes in the preheated oven at 380F for 20 minutes covered (if they’re not frozen, to trap the moist) or uncovered if frozen, so you get nice crispy edges. The microwave is quicker but you won’t get the same result.

Can stuffed sweet potatoes be prepared ahead of time?

To save yourself some time, you can bake the sweet potatoes first time a day in advance, then do the scooping, mixing with the stuffing and baking the second time on the day you want to serve them loaded.

What to serve twice baked stuffed potatoes with?

These loaded sweet potatoes (even if they’re vegan) make a pretty hearty meal, so I suggest serving them with a light green salad or some pickled fermented veggies like this carrot salad or this beet and cabbage sauerkraut.

More Healthy Dishes With Potatoes

Did you try these healthy vegan twice baked stuffed sweet potatoes?

Please leave a comment and star rating below. Your feedback is super helpful for me and readers. Thank you!

stuffed sweet potatoes with savory filling twice baked
Print Recipe

Baked Sweet Potatoes Stuffed With Savory Filling (Vegan)

A baked sweet potato recipe similar to sweet potato jackets stuffed with a savory combination of caramelized onions, brown rice, cranberry, pecans and bell peppers – all baked and finished with a balsamic maple glaze. These are twice baked sweet potatoes adapted to be vegan friendly, gluten free and perfect to be enjoyed for brunch, lunch, dinner, and even for Thanksgiving table or other holiday gatherings. Try these baked and stuffed sweet potatoes as the recipe suggests or feel free to customize it based on your ingredient preference.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dinner, Lunch, Side Dish
Cuisine: American, Clean Eating, Dairy Free, Gluten Free, Vegan
Servings: 4 people
Calories: 436.8kcal
Author: HealthyTasteOfLife
Pin Recipe Save

Ingredients
 

  • 4 medium sweet potatoes
  • 1 medium onion - diced
  • 2 tbsp grape seed oil - or olive oil, or avocado oil
  • 1/2 red bell pepper - chopped
  • 1/2 cup brown rice - (about 2/3 cup when cooked)
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans - or walnuts
  • 2 tbsp parsley - chopped

The Maple Balsamic Glaze

Instructions
 

  • Preheat the oven to 400 degrees. Line a large baking tray with parchment paper. Use a fork to poke a couple holes in each sweet potato to prevent exploding.  Bake for 45 minutes to 1 hour (depending on how large the sweet potatoes are).
  • While the sweet potatoes are roasting, boil the brown rice, let it cool. Also sauté the onions in 2 tbsp of olive oil or grape seeds oil in a large pan over medium heat for 5-8 minutes or until the onions are soft.
  • To the onion then add the bell peppers, chopped pecans (or walnuts), rinsed cranberries, and the cooled brown rice. Stir to combine and cook for 1-2 minutes.
  • Meanwhile prepare the glaze: to a small container add the olive oil, balsamic vinegar, minced garlic, maple syrup, salt and crushed black pepper, mix to combine.
  • Toss half of the glaze on top of the cooking mixture. Taste and season with salt and pepper if needed and remove from heat.
  • Remove the sweet potatoes from the oven and let them cool for 10 minutes or until you can safely handle them. Cut in half and carefully scoop out the insides (pulp) into a large bowl. Leave a thin layer of pulp to support the skin and serve as walls.
  • Add the pulp of the sweet potatoes into the rice mixture. (You can mash it or finely chop it). Then scoop the mixture back into the potato skins and put the tray back in the oven for 10 minutes to warm them up.
  • Remove the sweet potatoes from the oven, drizzle the rest of maple balsamic glaze over the top and garnish with a sprinkle of chopped parsley.

Notes

Savory Twice Baked Sweet Potatoes Recipe Tips

  • If you’d like to prepare these sweet potatoes ahead of time, you can bake the sweet potatoes, make the filling, stuff the potatoes and then refrigerate them. Just bake the sweet potatoes the second time a little bit longer than 10 minutes – to heat them all the way through.
  • Store the leftover stuffed sweet potatoes in an airtight container for 4 days. When you reheat them, cover to prevent them from drying out.  
  • For more preparing suggestions and tips see the article above.
Tried this recipe?Mention @HealthyTasteOfLife or tag #healthytasteoflife!

Nutrition

Serving: 1sweet potato | Calories: 436.8kcal | Carbohydrates: 51.8g | Protein: 4.6g | Fat: 24.9g | Sodium: 81mg | Potassium: 708.6mg | Fiber: 7g | Sugar: 21.3g | Vitamin A: 7065IU | Vitamin C: 53.4mg | Calcium: 66mg | Iron: 2.1mg

The information shown is an estimate provided by an online nutrition calculator.

More Vegan Recipes That Go Well With Sweet Potatoes

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Recipe Rating




Kelsey G

Tuesday 10th of November 2020

Has anyone every tried to make these with an added stuffed ingredient like ground turkey? Just curious how I would season and when I would add.

Amy W.

Sunday 8th of November 2020

These are absolutely delicious! I added black beans to make them into more of a main course. I'll definitely be making them again.

HealthyTasteOfLife

Monday 9th of November 2020

That's sound like a great idea, I'm really glad you enjoyed it!

Angie

Thursday 26th of March 2020

Made this almost exactly as instructed. Came out great!! I used pecans, and because I didn’t have maple syrup I used cane syrup. It was very good the day I made it, and I put half in the fridge. They were just as good a couple days later. Thanks for the recipe!

HealthyTasteOfLife

Thursday 26th of March 2020

I'm really glad you enjoyed it! I don't think some minor tweaks of the recipe will affect the taste much, so I'm glad you got inventive!

Cheryl

Tuesday 31st of December 2019

These are super good and easy! I love that you can make them ahead. For the veggies I used Simple Truth Organic - Southwest style Quinoa ( steam in the bag) Included red quinoa, sweet corn, black beans and chili citrus sauce!

HealthyTasteOfLife

Thursday 2nd of January 2020

mmm... it sounds super yummy. Thanks for your feedback!

Steph

Tuesday 26th of November 2019

wow I can't wait to try this for thanksgiving! thank you pintrest!!!

HealthyTasteOfLife

Tuesday 26th of November 2019

Enjoy!