Savory Stuffed Sweet Potatoes Recipe (Twice-Baked) -

Savory Stuffed Sweet Potatoes Recipe (Twice-Baked)

Savory stuffed sweet potatoes filled with caramelized onion, brown rice, cranberries, pecans and red pepper, then baked twice and finished with a maple-balsamic glaze. These hearty stuffed baked sweet potatoes are naturally vegan and gluten-free and work as a fall dinner, meatless main or make-ahead Thanksgiving side dish.

Course Dinner, Lunch, Side Dish

Cuisine American

Diet Gluten Free, Dairy Free, Vegan

Prep Time 20

Cook Time 1

Total Time 1 20

Servings medium stuffed sweet potatoes

Calories 436.8kcal

Author Olga Caz

Ingredients

Stuffed sweet potatoes

4 medium sweet potatoes
1 medium onion diced
½ red bell pepper chopped
½ cup brown rice (about 2/3 cup if cooked)
½ cup dried cranberries
⅓ cup pecans or walnuts, chopped
2 tbsp parsley chopped
2 tbsp oil olive or avocado

The Balsamic Glaze

4 tbsp olive oil extra virgin
3 tbsp balsamic vinegar
2 large garlic cloves minced
2 tbsp maple syrup
1 tsp stone ground mustard or Dijon mustard
dash of sea salt
dash of cracked black pepper

Instructions

Bake the Sweet Potatoes

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Scrub the sweet potatoes and pierce each one several times with a fork.
Bake for 45–60 minutes, depending on size, until tender but still firm enough to hold their shape.

Prepare the Savory Filling

While the potatoes bake, cook the brown rice according to package directions and allow it to cool slightly.
Heat 2 tablespoons oil in a large skillet over medium heat.
Add the onion and sauté for 5–8 minutes, until softened and lightly golden.
Add the bell pepper, chopped pecans and cranberries. Cook for another 1–2 minutes.
Stir in the cooked brown rice and remove from the heat.

Make the Maple-Balsamic Glaze

In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, maple syrup and mustard.
Season with salt and black pepper.
Pour approximately half of the glaze over the rice filling and toss to coat. Reserve the rest for serving.

Scoop & Stuff

Let the baked sweet potatoes cool for about 10 minutes.
Cut them lengthwise and carefully scoop the flesh into a bowl, leaving a thin layer attached to each skin so the shells remain sturdy.
Lightly mash (don't overdo it) or chop the sweet potato flesh.
Fold it into the cranberry-rice filling.
Spoon the mixture back into the sweet potato skins.

Second Bake & Finish

Return the stuffed sweet potatoes to the oven.
Bake for 10–12 minutes, or until heated through.
Drizzle with the remaining maple-balsamic glaze and finish with chopped parsley.
Serve warm.

Notes

Choose short, plump sweet potatoes for easier stuffing.
Don't overbake during the first bake or the skins may collapse.
Wild rice or quinoa can replace the brown rice.
For a nut-free version, replace pecans with pumpkin or sunflower seeds.
Add sage, rosemary, thyme or smoked paprika for a more savory flavor.
Make ahead: assemble and refrigerate for up to 24 hours. Bake refrigerated potatoes for about 15–20 minutes or until hot.
Storage: refrigerate leftovers for up to 4 days.
Freezing: freeze tightly wrapped stuffed halves for up to 2 months.

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