Savory Twice Baked Sweet Potatoes (Stuffed, Vegan, GF)

These savory twice baked sweet potatoes are stuffed with caramelized onions, brown rice, cranberries, pecans, and red pepper, then finished with a maple-balsamic glaze. They’re vegan, naturally gluten-free, and make a standout Thanksgiving sweet potato side (or cozy fall dinner). Customize the filling, make them ahead, and reheat beautifully.

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 recipes included in my gluten and dairy free cookbook.

Why You’ll Love Them

• Savory, not sugary: balances sweet potato with tangy glaze + aromatics.
• Holiday-ready: great Thanksgiving or Christmas side (or meatless main).
• Vegan + Gluten Free: easy swaps for nuts/dried fruit.
• Make-ahead friendly: stuff, chill, and bake to serve.

When I made this stuffed sweet potatoe dish, the house smelled incredible for the whole day – sweet, woody with caramel notes. Keep the holiday flavors going with my Cranberry Salmon Casserole with Balsamic Glaze.

Ingredients (What You’ll Need)

Here’s what you’ll need for these savory twice baked sweet potatoes. Exact amounts are in the recipe card below, this section is just to help you shop, swap, and customize.

• Sweet potatoes – Choose short, plump potatoes so they’re easy to stuff and don’t collapse. Either orange “yams” (U.S.-labeled) or classic sweet potatoes work.
• Aromatics – A diced onion for sweetness and depth, plus red bell pepper for color and a mild bite.
• Cooked grain – Brown rice adds body and makes the filling hearty. Wild rice or quinoa work too (great make-ahead).
• Dried fruit – Dried cranberries bring a little tart-sweet pop. Raisins or chopped cherries are fine substitutes.
• Crunch – Chopped pecans are classic; walnuts, pumpkin seeds, or sunflower seeds are great alternatives (nut-free option).
• Fresh herbs – Parsley (or chives) to brighten everything at the end.
• Maple-balsamic glaze – Extra-virgin olive oil, balsamic vinegar, minced garlic, pure maple syrup, and a touch of stone-ground or Dijon mustard. This balances the natural sweetness of the potatoes without turning them into a dessert.
• Pan oil – Any neutral, high-quality oil for sautéing (olive, or avocado).

Optional add-ins & swaps

• Extra veg: chopped kale, spinach, or mushrooms (sauté with the onion).
• Spice/herb notes: smoked paprika, sage, thyme, or rosemary.
• Fruit swap: diced apple or pear for a fall twist.
• Nut-free: use seeds and skip nuts.
• Gluten-free/vegan: the base recipe is already GF and vegan, just choose compliant dried fruit and mustard.

For precise amounts, bake times, and temperatures, see the Recipe Card.

Step-by-Step (Twice Baked Method)

These stuffed sweet potatoes are basically baked twice. 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.

Step 1. Bake the potatoes (first bake)

• Preheat oven to 400°F (200°C). Line a sheet pan with parchment.
• Scrub sweet potatoes, poke a few holes, and bake 45–60 min until tender but holding shape.

Step 2. Prepare The Filling:

• While the sweet potatoes are baking, boil the brown rice, let it cool.
• In a skillet, warm 2 tbsp oil. Sauté onion 5–8 min until soft and lightly golden. Add bell pepper, pecans, rinsed cranberries; cook 1–2 min.
• Stir in cooked rice.

Step 3. Prepare The Sauce / Glaze:

• To a small container add the olive oil, balsamic vinegar, minced garlic, maple syrup, salt and crushed black pepper, mix to combine.
• Pour half the glaze over the skillet mixture; toss and remove from heat.

Step 4. Load The Sweet Potatoes (Scoop & Stuff)

• Remove the sweet potatoes from the oven and let them cool for 10 minutes or until you can safely handle them.
• Halve lengthwise; scoop pulp into a bowl, leaving a thin wall in skins.
• Lightly mash pulp (or finely chop it) and fold into the rice mixture.
• Spoon back into skins. If you have leftover mashed sweet potato – you can use later for making Sweet Potato Tortillas.

Step 5. Second Bake & Finish

• Return to oven 10–12 min to heat through. Drizzle with the remaining glaze and top with parsley. Serve warm. Thanksgiving side dish is ready!

As complementary sides try Pumpkin And Beetroot Salad (Vegan) and this Vegan Potato Bake (GF Casserole).

Make-Ahead, Storage & Reheat

• Make-Ahead: Bake, scoop, stuff, cover, and refrigerate up to 24 hours; second-bake 15–20 min at 375–400°F until hot.
• Fridge: Store leftovers up to 4 days in an airtight container.
• Reheat: Cover and warm at 350°F for 12–15 min (or microwave in short bursts).
• Freeze (optional): Wrap stuffed halves tightly; freeze up to 2 months. Reheat covered at 375°F until hot.

Variations & Swaps

• Grains: Swap brown rice for wild rice or quinoa.
• Nut-Free: Use pumpkin or sunflower seeds.
• Add veg: Kale, spinach, or mushrooms (sauté with onion).
• Cranberry-free: Use chopped dates, prunes or apricots.
• Extra savory: Add a pinch of smoked paprika or sage.

What to Serve With (Thanksgiving Menu Ideas)

• Roast turkey or herb-roasted chicken (family table),
• Finger food format for the main protein: chicken cutlets, chicken fritters or ground turkey+ beef patties
• Protein rich alternative: Cranberry-balsamic glazed salmon (lighter main);
• Other veggie sides: brussels sprouts & asparagus with maple Dijon, steamed green beans, a green salad, a creamy avocado colesalw or a simple cabbage+carrot salad.
• Finger Food Veggies: cabbage patties, pumpkin fritters, potato fritters or potato fritters with crab.

Tried This Recipe? I’d love to hear how it turned out! Tap ⭐⭐⭐⭐⭐ to rate it or leave a quick comment below! your feedback helps other readers (and keeps me creating new treats).

Or check these 30 Healthier Gluten Free Christmas Desserts (+Dairy Free) to complete your holiday table!