Preheat your oven to 375°F. This temperature is perfect for roasting the sweet potatoes to perfection.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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!
