Name: Amazing Wild Rice Stuffed Sweet Potatoes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Vegan
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

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.

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

Preheat oven to 375°F (190°C). Scrub and pierce sweet potatoes, rub with olive oil, and bake for 45 minutes until tender.
Meanwhile, heat olive oil in a saucepan. Sauté onion for 5 minutes, add garlic, mushrooms, rosemary, and thyme. Cook until softened.
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.
When potatoes are cool, slice in half and scoop out half the flesh, reserving 2 tbsp for the sauce.
Blend roasted red pepper, sweet potato flesh, garlic, smoked paprika, lemon juice, salt, and olive oil until creamy. Adjust seasoning to taste.
Reduce oven to 350°F (175°C). Toss pecans with olive oil, rosemary, garlic powder, and salt. Roast 10 minutes until golden.
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