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Wild Rice Stuffed Sweet Potatoes with Red Pepper Sauce and Herb-Roasted Pecans Recipe

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4.2 from 8 reviews

These Wild Rice Stuffed Sweet Potatoes are a hearty and flavorful vegetarian dish featuring tender roasted sweet potatoes filled with a savory wild rice and mushroom mixture, topped with a smoky roasted red pepper sauce and crispy herb-roasted pecans. Perfect as a wholesome main course or a comforting side, layered with earthy herbs and bright lemon for a balanced taste.

Ingredients

Sweet Potatoes

  • 4 whole sweet potatoes (about 2 lbs, scrubbed)
  • 2 tbsp extra-virgin olive oil (divided)

Wild Rice Filling

  • 1 cup wild rice blend
  • 1/2 yellow onion (about 3/4-1 cup, diced)
  • 2 cloves garlic (minced)
  • 3 cups chopped assorted mushrooms (such as maitake, oyster, shiitake, Baby Bella, or white mushrooms)
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 2 1/2 cups vegetable stock or broth (or 2 1/2 cups water + 2 tsp vegetable Better than Bouillon paste)
  • 1/2 tsp salt
  • freshly ground black pepper, to taste

Red Pepper Sauce

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

Herb Roasted Pecans & Garnish

  • 1 cup chopped pecans
  • 1 tbsp extra-virgin olive oil
  • 1 tsp fresh rosemary (finely chopped)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • fresh parsley (for garnish)

Instructions

  1. Roast Sweet Potatoes: Preheat your oven to 375°F. Poke holes in the sweet potatoes using a fork or sharp knife. Rub each sweet potato with 1 tablespoon of olive oil, place them on a baking sheet, and roast for 45-60 minutes until they are very tender when pierced with a fork.
  2. Prepare Wild Rice Filling: While the sweet potatoes roast, heat 1 tablespoon of olive oil in a saucepan over medium heat. Add diced onion and sauté for 4-5 minutes until translucent. Stir in minced garlic, chopped mushrooms, wild rice blend, dried rosemary, dried thyme, and vegetable broth. Bring to a boil, then reduce heat to medium-low, cover with the lid slightly ajar, and simmer for about 30 minutes or until the rice is tender and liquid is absorbed. Season with salt and freshly ground black pepper to taste. Keep warm.
  3. Scoop Sweet Potato Flesh: Once the sweet potatoes are tender, remove them from the oven and allow to cool for 5-10 minutes until cool enough to handle. Cut each sweet potato in half lengthwise and carefully scoop out about half of the flesh, reserving it in a bowl for the sauce.
  4. Make Red Pepper Sauce: In a blender, combine the roasted red pepper, 2 tablespoons of the reserved sweet potato flesh, chopped garlic clove, smoked paprika, lemon juice, and salt. With the blender running, slowly pour in 2 tablespoons of olive oil and blend until smooth and emulsified into a creamy sauce.
  5. Prepare Herb Roasted Pecans: Lower the oven temperature to 350°F. In a small bowl, toss the chopped pecans with 1 tablespoon of olive oil, fresh rosemary, garlic powder, and salt. Spread the pecans in a single layer on a rimmed baking sheet and roast in the oven for 10 minutes or until they are fragrant and golden brown.
  6. Assemble and Serve: Fill each scooped-out sweet potato half with the warm wild rice and mushroom filling. Drizzle generously with the smoky roasted red pepper sauce and sprinkle the roasted herb pecans on top. Garnish with fresh parsley. Serve immediately and enjoy this wholesome, flavorful dish.

Notes

  • You can substitute your favorite mushroom varieties or use all one kind according to availability.
  • For a vegan option, ensure your vegetable broth is free from animal products.
  • Roasting the pecans separately adds a delicious crunch and infused herb flavor.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
  • This recipe works well as a main course for vegetarians or as a hearty side dish.

Find it online: https://glowcooks.com/wild-rice-stuffed-sweet-potatoes-with-red-pepper-sauce-and-herb-roasted-pecans-recipe/