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

stuffed sweet potatoes with savory filling twice baked

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

Savory stuffed sweet potatoes, baked twice and filled with caramelized onion, brown rice, cranberries, pecans, and red pepper. Finished with a maple-balsamic glaze. Vegan, gluten-free, perfect as a Thanksgiving sweet potato side or cozy fall dinner. Make-ahead friendly; reheat beautifully.

Course Dinner, Lunch, Side Dish

Cuisine American, Clean Eating, Dairy Free, Gluten Free, Vegan

Prep Time 20

Cook Time 1

Total Time 1 20

Servings medium sweet potatoes or 8 stuffed halves

Calories 436.8kcal

Author Olga Caz

Ingredients

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

The Balsamic Maple 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 potatoes (first bake)

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 they are).

Prepare the filling

While the sweet potatoes are baking, boil the brown rice, let it cool.
Sauté the onions in 2 tbsp of olive oil using a large pan over medium heat (for 5-8 minutes) or until the onions are soft.
Then add the chopped bell peppers, chopped pecans (or walnuts), rinsed cranberries, and the cooled brown rice. Stir to combine and cook for 1-2 minutes. Remove from heat.

Prepare the filling

To a small bowl add 4 tbsp olive oil, 3 tbsp of balsamic vinegar, minced garlic (2 large cloves), maple syrup (2 tbsp), 1 tsp mustard paste and season with salt and crushed black pepper, mix to combine.
Toss half of the glaze on top of the cooking mixture in the pan. Taste and season with salt and pepper if needed.

Scoop & Stuff

Remove the sweet potatoes from the oven and 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 to the rice mixture, mix gently to combine. (You can mash or finely chop). Then scoop the mixture back into the potato skins.

Second Bake & Finish

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

Notes

Choose short, plump sweet potatoes for easier stuffing.
Don’t overbake the first time; they should be tender but not collapsing.
Make-ahead: stuff and chill up to 24 hours; second-bake longer to heat through.
Nut-free option: pumpkin/sunflower seeds.

For more preparing suggestions and tips see the entire article.

Nutrition