Amazing Wild Rice Stuffed Sweet Potatoes

If you’re looking for a wholesome, plant-based dish that’s as beautiful as it is delicious, these Wild Rice Stuffed Sweet Potatoes are a true showstopper. Tender roasted sweet potatoes are filled with a hearty wild rice and mushroom blend, infused with herbs and simmered in vegetable broth for deep, earthy flavor. Finished with a creamy roasted red pepper sauce and topped with crunchy herb-roasted pecans, this recipe delivers layers of taste and texture — warm, savory, nutty, and satisfying. Whether you’re planning a vegan Thanksgiving menu or need a cozy weeknight dinner, this dish is bound to impress.

Why You’ll Love This Wild Rice Stuffed Sweet Potatoes Recipe

• Perfect for all eaters: Naturally plant-based, gluten-free, and dairy-free — yet filling and rich in flavor.
• Holiday-worthy presentation: Vibrant colors and elegant plating make this a stunning main or side for Thanksgiving.
• Packed with nutrients: Sweet potatoes, mushrooms, and wild rice combine fiber, antioxidants, and plant-based protein.
• Incredible flavor layers: Earthy rice, creamy sauce, and toasted pecans create a comforting, gourmet balance.
• Make-ahead friendly: Each component can be prepared in advance for easy entertaining.

Amazing Wild Rice Stuffed Sweet Potatoes

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• Author: Dolly
• Total Time: 1 hour 20 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

Tender roasted sweet potatoes stuffed with a hearty wild rice and mushroom filling, topped with creamy roasted red pepper sauce and crunchy herb pecans. A stunning plant-based main or side.

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Ingredients

• 4 whole sweet potatoes (about 2 lbs)
• 1 tbsp extra-virgin olive oil
• 1 cup wild rice blend
• ½ yellow onion, diced
• 2 cloves garlic, minced
• 3 cups assorted mushrooms, chopped
• ½ tsp dried rosemary
• ½ tsp dried thyme
• 2½ cups vegetable broth
• Salt and black pepper, to taste
• 1 roasted red pepper, seeds removed
• 2 tbsp sweet potato flesh (from baked potatoes)
• 1 small garlic clove, chopped
• 1 tsp smoked paprika
• 2 tsp fresh lemon juice
• ½ tsp salt
• 2 tbsp extra-virgin olive oil (for sauce)
• 1 cup chopped pecans
• 1 tbsp olive oil (for pecans)
• 1 tsp fresh rosemary, finely chopped
• ½ tsp garlic powder
• ½ tsp salt

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Instructions

1. Preheat oven to 375°F (190°C). Scrub and pierce sweet potatoes, rub with olive oil, and bake for 45 minutes until tender.
2. Meanwhile, heat olive oil in a saucepan. Sauté onion for 5 minutes, add garlic, mushrooms, rosemary, and thyme. Cook until softened.
3. Add wild rice and vegetable broth. Bring to a boil, reduce heat, cover, and simmer 30 minutes until rice is tender. Season with salt and pepper.
4. When potatoes are cool, slice in half and scoop out half the flesh, reserving 2 tbsp for the sauce.
5. Blend roasted red pepper, sweet potato flesh, garlic, smoked paprika, lemon juice, salt, and olive oil until creamy. Adjust seasoning to taste.
6. Reduce oven to 350°F (175°C). Toss pecans with olive oil, rosemary, garlic powder, and salt. Roast 10 minutes until golden.
7. Fill each sweet potato shell with wild rice mixture. Drizzle with roasted red pepper sauce and top with herb-roasted pecans. Serve warm.

Notes

Choose evenly sized sweet potatoes for even roasting. Prepare rice, sauce, and nuts ahead for easy assembly. Great as a vegan holiday main or hearty side dish.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Method: Baked
• Cuisine: Vegan

Ingredients for Wild Rice Stuffed Sweet Potatoes

Main Components

• 4 whole sweet potatoes (about 2 lbs)
• 1 tbsp extra-virgin olive oil
• 1 cup wild rice blend
• ½ yellow onion, diced (about ¾–1 cup)
• 2 cloves garlic, minced
• 3 cups assorted mushrooms, chopped (maitake, oyster, and shiitake recommended)
• ½ tsp dried rosemary
• ½ tsp dried thyme
• 2½ cups vegetable broth (or water + 2 tsp veggie bouillon paste)
• Salt and black pepper, to taste

Creamy Roasted Red Pepper Sauce

• 1 roasted red pepper, seeds removed
• 2 tbsp sweet potato flesh (from the baked sweet potatoes)
• 1 small garlic clove, chopped
• 1 tsp smoked paprika
• 2 tsp fresh lemon juice
• ½ tsp salt
• 2 tbsp extra-virgin olive oil

Herb-Roasted Pecans

• 1 cup chopped pecans
• 1 tbsp extra-virgin olive oil
• 1 tsp fresh rosemary, finely chopped
• ½ tsp garlic powder
• ½ tsp salt

Ingredient Notes (Substitutions & Healthy Swaps)

• Sweet Potatoes: Choose evenly sized potatoes so they cook uniformly. Garnet or Jewel varieties have the best sweetness and vibrant orange color.
• Wild Rice Blend: A mix of wild and brown rice gives a nutty flavor and chewy texture. For faster cooking, use pre-cooked wild rice or quinoa.
• Mushrooms: Maitake, oyster, and shiitake add umami depth, but cremini or button mushrooms work fine too. For a soy-based boost, use diced tempeh or tofu.
• Vegetable Broth: Adds savory flavor to the rice filling. If you don’t have broth, dissolve a veggie bouillon cube or paste in hot water.
• Pecans: Swap for walnuts, pumpkin seeds, or sunflower seeds for a nut-free option.
• Red Pepper Sauce: This creamy, dairy-free sauce adds smoky and tangy notes. Substitute roasted tomatoes or carrot puree for a slightly different twist.
• Oil-Free Version: Sauté vegetables in broth and roast the potatoes and pecans dry — still flavorful and crisp.

Step-by-Step Instructions

Step 1 – Roast the Sweet Potatoes

Preheat your oven to 375°F (190°C).
Scrub and dry the sweet potatoes, then pierce each several times with a fork. Rub lightly with olive oil and place them on a lined baking sheet.
Bake for 45 minutes, or until very tender when pierced with a knife. The skin should wrinkle slightly and the interior should be soft.

Step 2 – Cook the Wild Rice Filling

While the potatoes roast, heat a drizzle of olive oil in a medium saucepan over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes. Stir in the garlic, chopped mushrooms, dried rosemary, and thyme. Cook for another 3–4 minutes until the mushrooms soften and release moisture.
Add the wild rice blend and vegetable broth. Bring to a boil, then reduce the heat to medium-low. Cover the pan with the lid slightly ajar and simmer for 30 minutes, or until the rice is tender and the liquid has mostly absorbed.
Season with salt and black pepper to taste. Set aside and keep warm.

Step 3 – Scoop and Prepare

When the sweet potatoes are cool enough to handle, slice them in half lengthwise.
Scoop out about half the flesh from each half, leaving a sturdy shell to hold the filling. Save the scooped-out flesh — two tablespoons will be used for the sauce, and the rest can be stored for later use (great in smoothies, soups, or baking).

Step 4 – Blend the Roasted Red Pepper Sauce

In a blender or food processor, combine the roasted red pepper, 2 tablespoons of the sweet potato flesh, garlic, smoked paprika, lemon juice, and salt.
Blend until smooth, then slowly drizzle in olive oil while blending to create a creamy texture.
Taste and adjust with more salt or lemon juice if desired.

Step 5 – Roast the Herb Pecans

Reduce oven temperature to 350°F (175°C).
In a small bowl, toss the chopped pecans with olive oil, rosemary, garlic powder, and salt.
Spread on a parchment-lined baking sheet and roast for 10 minutes, or until fragrant and golden brown. Be careful not to burn them — nuts toast quickly toward the end.

Step 6 – Assemble and Serve

Spoon generous portions of the wild rice filling into each sweet potato shell.
Top with a drizzle of the roasted red pepper sauce and a sprinkle of herb-roasted pecans.
Serve warm as a main dish, or as a side alongside your holiday favorites.

Pro Tips for Success

1. Scoop carefully: Leave enough sweet potato flesh to support the filling and avoid tearing the skin.
2. Simmer rice gently: Overcooking can make it mushy — keep it tender and chewy for the best texture.
3. Balance the sauce: Taste the red pepper sauce and tweak lemon or salt levels to enhance brightness.
4. Toast the nuts last: Pecans add crunch and aroma; roasting them fresh before serving makes a big difference.
5. Prep ahead: You can roast the potatoes and cook the rice filling a day ahead, then assemble and heat just before serving.
6. Presentation tip: Serve each half potato on a bed of greens or micro herbs for a beautiful holiday plating.

Flavor Variations

1. Mediterranean Twist: Add chopped sun-dried tomatoes, spinach, and oregano to the wild rice mixture.
2. Spicy Southwest: Use black beans, corn, cumin, and chipotle chili powder in the filling; drizzle with avocado cream instead of red pepper sauce.
3. Nut-Free Crunch: Replace pecans with roasted chickpeas or crispy quinoa.
4. Creamy Cashew Sauce: Blend soaked cashews, garlic, lemon, and water for a velvety topping.
5. Autumn Harvest: Mix cranberries and chopped kale into the rice for a sweet-tart, seasonal twist.

Serving Suggestions

• Main Course: Serve each stuffed sweet potato half as a complete meal with a side salad or roasted veggies.
• Holiday Side Dish: Perfect alongside vegan gravy, green beans, and cranberry sauce at Thanksgiving.
• Light Lunch: Pair with a bowl of soup or a grain salad for a nutritious midday meal.
• Buffet-Style: Slice each stuffed potato in half again for bite-sized appetizers or party servings.

Storage and Freezing Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm in a 350°F oven for 10–12 minutes or microwave for 1–2 minutes until heated through.
• Freeze: For best results, freeze the stuffed potatoes without the sauce or nuts. Wrap each half in foil and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before topping with sauce and pecans.

Nutrition Facts (Per Serving)

(Estimated per serving; values may vary based on exact ingredients.)

FAQ About Wild Rice Stuffed Sweet Potatoes

Can I make this recipe ahead of time?

Yes! You can roast the potatoes and prepare the wild rice filling up to two days in advance. Store them separately in airtight containers, then reheat and assemble before serving. The sauce can also be made ahead and kept refrigerated for up to 5 days.

What’s the best wild rice blend to use?

A mix of long-grain brown rice and wild rice offers the ideal chewy texture and nutty flavor. 100% wild rice can take longer to cook, so adjust simmering time as needed.

Can I make this recipe nut-free?

Absolutely. Simply omit the pecans or substitute pumpkin seeds or sunflower seeds for a similar crunch. Roasted chickpeas also make a great topping.

How do I roast red peppers at home?

Place whole red peppers directly over a gas flame or under a broiler, turning occasionally until the skins are charred. Let them steam in a covered bowl, then peel off the skin and remove seeds before blending.

Is this recipe good for meal prep?

Yes — it reheats beautifully! Make a batch on Sunday and enjoy nutrient-packed lunches all week long. Keep the sauce and nuts separate until serving for best texture.

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Final Thoughts

These Wild Rice Stuffed Sweet Potatoes are the definition of comfort and nourishment in one elegant dish. The roasted sweet potatoes bring natural sweetness, while the wild rice and mushroom filling add depth and heartiness. A drizzle of smoky red pepper sauce ties everything together, and the herb-roasted pecans add that satisfying crunch. It’s a recipe that feels festive yet wholesome — ideal for plant-based eaters and anyone who loves real, satisfying food.

Make them once, and they’ll quickly become a holiday or dinner table favorite that you’ll look forward to every season.