Wild Rice Stuffed Sweet Potatoes

The first time I made Wild Rice Stuffed Sweet Potatoes, it was a crisp fall evening, and the air was filled with the scent of roasted vegetables. I had just returned from the farmer’s market, my bag brimming with fresh produce, including vibrant sweet potatoes and some fragrant wild rice. Inspired by the season, I knew I wanted to create something cozy and comforting. This dish not only fills your belly but also warms your heart. It’s the perfect centerpiece for any autumn dinner or holiday gathering, bringing a touch of elegance and flavor to the table.

Recipe Ingredients for Wild Rice Stuffed Sweet Potatoes

The ingredients for Wild Rice Stuffed Sweet Potatoes are a beautiful harmony of flavors and textures. The sweet potatoes serve as a natural vessel, while the wild rice blend, mushrooms, and spices create a savory filling that’s both satisfying and delicious. Each component plays a crucial role in enhancing the dish, making every bite a delightful experience.

• 4 whole sweet potatoes (about 2 lbs) – These serve as the base for your dish. Roasted until soft, they’re naturally sweet and creamy.
• 1 tbsp extra-virgin olive oil – Adds richness and helps to roast the sweet potatoes perfectly.
• 1 cup wild rice blend – This adds a hearty, nutty flavor and texture that complements the sweetness of the potatoes.
• 1/2 yellow onion (about 3/4-1 cup, diced) – Provides a savory base to the filling.
• 2 cloves garlic, minced – Infuses the dish with aromatic flavor.
• 3 cups assorted mushrooms, chopped (I used maitake, oyster, and shiitake) – These add umami and a satisfying bite to the filling.
• 1/2 tsp dried rosemary – Enhances the savory notes of the dish.
• 1/2 tsp dried thyme – Adds an earthy aroma that deepens the flavor profile.
• 2 1/2 cups veggie broth or 2 1/2 cups water + 2 tsp veggie bouillon paste – This is used to cook the rice and adds depth to the filling.
• 1 roasted red pepper, seeds removed – Provides sweetness and a touch of smokiness.
• 2 tbsp sweet potato flesh, scooped from baked sweet potatoes – This helps create a creamy sauce.
• 1 small garlic clove, chopped – Adds another layer of garlic flavor.
• 1 tsp smoked paprika – Gives the dish a subtle smokiness.
• 2 tsp fresh lemon juice – Brightens up the flavors.
• 1/2 tsp salt – Enhances the overall taste.
• 1 cup chopped pecans – Adds crunch and nutty flavor.
• 1 tbsp extra virgin olive oil – Used to toss the pecans and roast them.
• 1 tsp fresh rosemary – For additional flavor in the pecan topping.
• 1/2 tsp garlic powder – For an extra touch of garlic flavor.
• 1/2 tsp salt – To season the pecans.

Making Wild Rice Stuffed Sweet Potatoes

Creating Wild Rice Stuffed Sweet Potatoes is a delightful process. Let’s dive into the steps that transform simple ingredients into a wholesome meal.

1. Preheat your oven to 375°F. This temperature is perfect for roasting the sweet potatoes to perfection.
2. Poke fork holes into each of the sweet potatoes. This allows steam to escape and helps them cook evenly. Now rub a bit of extra-virgin olive oil onto each one to keep the skin from drying out.
3. Place the sweet potatoes on a baking sheet and bake them for about 45 minutes, or until they are very tender. You can check their doneness by inserting a fork.
4. While the sweet potatoes are baking, let’s prepare the filling. In a saucepan, sauté the diced onion over medium heat until it becomes tender and translucent. This should take about 5 to 7 minutes.
5. Once the onions are tender, add in the minced garlic and the chopped mushrooms. Sauté them together for another 5 to 8 minutes, until the mushrooms have released their moisture and are starting to brown.
6. Next, stir in the wild rice blend, dried rosemary, dried thyme, and veggie broth. Bring the mixture to a boil, then reduce the heat to medium-low to simmer.
7. Cover the pan with a lid, keeping it ajar. Continue cooking for about 30 minutes, or until the rice is tender and has absorbed most of the liquid. Season the mixture with salt and pepper to taste.
8. When the sweet potatoes are cooked and cool enough to handle, cut them in half lengthwise. Carefully scoop out the center of each potato, leaving a thin layer of flesh to maintain its structure.
9. In a blender, add the roasted red pepper, 2 tbsp of the reserved sweet potato flesh, the chopped garlic, smoked paprika, lemon juice, and salt. Blend until smooth, and while blending, drizzle in the remaining olive oil until emulsified.
10. In a separate bowl, toss the chopped pecans with a bit of olive oil, fresh rosemary, garlic powder, and salt. This mix will add a crunchy topping.
11. Reduce the oven temperature to 350°F and roast the pecans for about 10 minutes, or until they are fragrant and golden. Keep an eye on them to prevent burning.
12. Now it’s time to assemble! Fill the scooped-out sweet potatoes with the wild rice filling, then drizzle the red pepper sauce on top. Finish off with a sprinkle of the roasted pecans. Serve warm and enjoy!

Tips for Success

To make sure your Wild Rice Stuffed Sweet Potatoes turn out perfect, here are some helpful tips:

• Storage: After cooking, store any leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: These stuffed sweet potatoes freeze well. Just wrap them tightly in foil before placing them in a freezer-safe bag for up to 2 months.
• Pairing: Serve with a simple side salad or steamed vegetables for a complete meal.
• Customization: Feel free to substitute different grains like quinoa or farro for the wild rice blend.
• Presentation: Garnish with fresh herbs like parsley or cilantro for a pop of color.

What to Serve With Wild Rice Stuffed Sweet Potatoes

When it comes to serving Wild Rice Stuffed Sweet Potatoes, the options are plentiful. Here are a few ideas:

• Salads: Pair these stuffed potatoes with a light arugula salad dressed in lemon vinaigrette for a refreshing contrast.
• Seasonal Vegetables: Roasted Brussels sprouts or sautéed green beans make excellent accompaniments, providing color and texture.
• Soups: A warm bowl of butternut squash or tomato soup pairs beautifully for a cozy meal.
• Holidays: These stuffed sweet potatoes are perfect for Thanksgiving or other autumn celebrations, offering a hearty vegetarian option.
• Leftovers: Any leftover filling can be used in wraps or served over greens for a nutritious lunch.

FAQ

Conclusion

This recipe for Wild Rice Stuffed Sweet Potatoes brings together the warmth of autumn and the comfort of hearty ingredients. With each bite, you experience flavors that dance together, creating a memorable meal perfect for any occasion. I encourage you to try this recipe and share it with family and friends; it’s sure to become a beloved favorite at your table!

Wild Rice Stuffed Sweet Potatoes

The ultimate comfort food, Wild Rice Stuffed Sweet Potatoes are filled with nutty wild rice, savory vegetables, and topped with roasted pecans. It's an easy weeknight dinner option that's both satisfying and nutritious. Make it tonight for a warm and hearty meal!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 4 whole sweet potatoes about 2 lbs
• 1 tbsp extra-virgin olive oil
• 1 cup wild rice blend
• 1/2 yellow onion diced about 3/4-1 cup
• 2 cloves garlic minced
• 3 cups assorted mushrooms chopped (maitake, oyster, shiitake)
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 2 1/2 cups veggie broth or 2 1/2 cups water + 2 tsp veggie bouillon paste
• 1 roasted red pepper seeds removed
• 2 tbsp sweet potato flesh scooped from baked sweet potatoes
• 1 small garlic clove chopped
• 1 tsp smoked paprika
• 2 tsp fresh lemon juice
• 1/2 tsp salt
• 2 tbsp extra-virgin olive oil
• 1 cup chopped pecans
• 1 tbsp extra virgin olive oil
• 1 tsp fresh rosemary
• 1/2 tsp garlic powder
• 1/2 tsp salt

Equipment

• Large Pot
• Cutting Board
• Blender
• Skillet
• Saucepan
• Frying pan
• Oven
• Chef's Knife
• Baking Sheet

Method

 

1. Preheat your oven to 375°F. This temperature is perfect for roasting the sweet potatoes to perfection.
2. Poke fork holes into each of the sweet potatoes. This allows steam to escape and helps them cook evenly. Now rub a bit of extra-virgin olive oil onto each one to keep the skin from drying out.
3. Place the sweet potatoes on a baking sheet and bake them for about 45 minutes, or until they are very tender. You can check their doneness by inserting a fork.
4. While the sweet potatoes are baking, let’s prepare the filling. In a saucepan, sauté the diced onion over medium heat until it becomes tender and translucent. This should take about 5 to 7 minutes.
5. Once the onions are tender, add in the minced garlic and the chopped mushrooms. Sauté them together for another 5 to 8 minutes, until the mushrooms have released their moisture and are starting to brown.
6. Next, stir in the wild rice blend, dried rosemary, dried thyme, and veggie broth. Bring the mixture to a boil, then reduce the heat to medium-low to simmer.
7. Cover the pan with a lid, keeping it ajar. Continue cooking for about 30 minutes, or until the rice is tender and has absorbed most of the liquid. Season the mixture with salt and pepper to taste.
8. When the sweet potatoes are cooked and cool enough to handle, cut them in half lengthwise. Carefully scoop out the center of each potato, leaving a thin layer of flesh to maintain its structure.
9. In a blender, add the roasted red pepper, 2 tbsp of the reserved sweet potato flesh, the chopped garlic, smoked paprika, lemon juice, and salt. Blend until smooth, and while blending, drizzle in the remaining olive oil until emulsified.
10. In a separate bowl, toss the chopped pecans with a bit of olive oil, fresh rosemary, garlic powder, and salt. This mix will add a crunchy topping.
11. Reduce the oven temperature to 350°F and roast the pecans for about 10 minutes, or until they are fragrant and golden. Keep an eye on them to prevent burning.
12. Now it’s time to assemble! Fill the scooped-out sweet potatoes with the wild rice filling, then drizzle the red pepper sauce on top. Finish off with a sprinkle of the roasted pecans. Serve warm and enjoy!

Notes

• Tip 1: After cooking, store any leftovers in an airtight container in the refrigerator for up to 4 days.
• Tip 2: These stuffed sweet potatoes freeze well. Just wrap them tightly in foil before placing them in a freezer-safe bag for up to 2 months.
• Tip 3: Serve with a light arugula salad dressed in lemon vinaigrette for a refreshing contrast.
• Tip 4: Feel free to substitute different grains like quinoa or farro for the wild rice blend.
• Tip 5: Garnish with fresh herbs like parsley or cilantro for a pop of color.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.