A baked sweet potato recipe similar to sweet potato jackets stuffed with a savory combination of caramelized onions, brown rice, cranberry, pecans and bell peppers – all baked and finished with a balsamic maple glaze.
These are twice baked sweet potatoes adapted to be vegan friendly, gluten free and perfect to be enjoyed for brunch, lunch, dinner, and even for Thanksgiving table or other holiday gatherings.
Try these baked and stuffed sweet potatoes as the recipe suggests or feel free to customize it based on your ingredient preference.
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This recipe for stuffed and twice baked sweet potatoes has consistently been one of the most popular recipes on my website for many years now, especially during holiday season.It’s one of the few included in my gluten and dairy free cookbook as well.
Healthy Baked Sweet Potatoes Stuffed With Savory Filling
I know many people like to make sweet versions of baked sweet potatoes loading them with sweet stuffing, but I’m more inclined to savory sweet potato recipes. This Butternut Squash And Sweet Potato Casserole has a similar combination of ingredients, if you want to check that out.
When I made these savory stuffed sweet potato jackets (or twice baked sweet potatoes), the house smelled incredible for the whole day – sweet, woody with caramel notes.
I bet some people would love to have this smell forThanksgiving, or for everyday dinners during the fall and winter months. The rich flavor of the sweet maple balsamic sauce makes this beaked sweet potato recipe irresistible!
Another stuffed veggie recipe you might love for your Thanksgiving table, isStuffed Cabbage Rolls And Peppers (GF, DF), but this is not vegan.
Related: Sweet Potato Tortillas (GF, Vegan)
Ingredients You Need
- Sweet potatoes – choose fat short sweet potatoes or yams. Yamstend to have a rougher skin and lighter flesh. They’re also starchier and dryer once cooked.
- Brown rice – or use any white rice, preferably long grain, they have less starch and are not as sticky.
- Onion –white or red, your preference (for flavor).
- Bell pepper – I used red because it’s sweeter and adds a nice red color.
- Dried cranberries – or any sweet dried fruit like raisins or cherries.
- Pecans,or walnuts – for a nice crunch. If allergic to nuts add pumpkin seeds.
- Oil for cooking – use a healthy neutral oil.
Ingredients For The Sauce
- Olive oil–extra virgin – or any other oil of your choice.
- Balsamic vinegar – for acidity and flavor.
- Garlic cloves–to give it flavor.
- Maple syrup – for sweetness.
- Stone ground mustard or Dijon mustard – for creaminess.
- Salt and pepper.
See the full printable ingredient list with measurement below in recipe card.
Related: Vegan Potato Bake (GF Casserole)
Related: Pumpkin And Beetroot Salad (Vegan)
How To Make Stuffed Sweet Potatoes With Savory Filling
These stuffed sweet potatoes are basically baked twice, that’s why they’re also called sweet potato jackets. The first time is to soften the baked potatoes so you can scoop out the inside (making sure to leave a sturdy shell). And the second time is to mix the pulp with other ingredients and add the mixture back to the potato skins.
As savory filling for these stuffed sweet potatoes I used caramelized onions, red bell pepper, dried cranberries, chopped pecans and cooked brown rice mixed with the sweet potato pulp. Once baked all this is finished with a little bit of maple balsamic sauce to bring out the flavors.
See the detailed step by step instructions below.
Instructions
Preheat the oven to 400 degrees. Line a large baking tray with parchment paper.
Step 1. Prepare The Sweet Potatoes:
- Make sure your sweet potatoes are scrubbed and clean before proceeding.
- Use a fork to poke a couple holes in each sweet potato to prevent exploding in the oven. Bake for 45 minutes to 1 hour (depending on how large the sweet potatoes are).
Step 2. Prepare The Filling:
- While the sweet potatoes are roasting, boil the brown rice, let it cool.
- Also sauté the onions in 2 tablespoons of olive oil or grape seeds oil in a large pan over medium heat for 5-8 minutes or until the onions are soft and translucent.
- To the onion then add the chopped bell peppers, pecans (or walnuts), rinsed cranberries, and the cooked / cooled brown rice. Stir to combine and continue cooking for 1-2 minutes.
Step 3. Prepare The Sauce / Glaze:
- Meanwhile prepare the glaze: to a small container add the olive oil, balsamic vinegar, minced garlic, maple syrup, salt and crushed black pepper, mix to combine.
- Toss half of the glaze on top of the cooking rice mixture. Taste and season with salt and pepper if needed and remove from heat.
Step 4. Load The Sweet Potatoes With Stuffing:
- Remove the sweet potatoes from the oven and let them cool for 10 minutes or until you can safely handle them.
- Cut in half and carefully scoop out the insides (pulp) into a large bowl. Leave a thin layer of pulp to support the skin and serve as walls.
- Add the pulp of the sweet potatoes into the rice mixture. You can mash it or finely chop it. Then scoop the mixture back into the potato skins (jackets) and put the tray back in the oven for 10 minutes to warm them up. A final brief stint in the oven and your Thanksgiving side dish is ready!
Remove the sweet potatoes from the oven, drizzle the rest of maple balsamic glaze over the top and garnish with a sprinkle of chopped parsley.
Tips For Perfect Savory Twice Baked Potatoes
- Buy short, fat sweet potatoes versus the long and skinny ones.
- Use a knife to poke a couple holes in each sweet potato to prevent an “explosion” in the oven.
- Don’t over-bake the sweet potatoes the first time around.You want them to be very soft but still able to cut the pulp into little cubes when out.
- Do not make them overly sweet, this is a savory dish. The maple balsamic glaze is enough to bring out the sweetness you need.
FAQs
What other kind of toppings can you put on a sweet potato?
Salsa, guacamole, pesto, seeds, vegan cheese, olives, fermented veggies etc.
How can I spice up sweet potatoes?
To enhance the flavorof sweet potatoes you can sprinkle the insides with some cayenne pepper, red pepper flakes, habanero sauce, smoked paprika or more garlic.
Do you need to wrap sweet potatoes in foil?
No need to wrap in foil, their skin will act as a barrier and keep the moisture and steam inside the sweet potato.
Can you reheat a stuffed baked potato?
Absolutely. Reheat your stuffed baked potatoes in the preheated oven at 380F for 20 minutes covered (if they’re not frozen, to trap the moist) or uncovered if frozen, so you get nice crispy edges. The microwave is quicker but you won’t get the same result.
Can stuffed sweet potatoes be prepared ahead of time?
To save yourself some time, you can bake the sweet potatoes first time a day in advance, then do the scooping, mixing with the stuffing and baking the second time on the day you want to serve them loaded.
What to serve twice baked stuffed potatoes with?
These loaded sweet potatoes (even if they’re vegan) make a pretty hearty meal, so I suggest serving them with a light green salad or some pickled fermented veggies like this carrot salad, red cabbage sauerkraut or this beet sauerkraut.
More Healthy Dishes With Potatoes
Wholesome Butternut Squash Casserole With Sweet Potato
Vegan Potato Bake (GF Casserole)
Russian Potato Salad (Olivier) No Mayo, No Dairy
Sweet Potato Tortillas (Gluten Free Vegan)
Did you try these healthy vegan twice baked stuffed sweet potatoes?
Please leave a comment and star rating below. Your feedback is super helpful for me and readers.Thank you!
Print Recipe
Baked Sweet Potatoes Stuffed With Savory Filling (Vegan)
A baked sweet potato recipe similar to sweet potato jackets stuffed with a savory combination of caramelized onions, brown rice, cranberry, pecans and bell peppers – all baked and finished with a balsamic maple glaze. These are twice baked sweet potatoes adapted to be vegan friendly, gluten free and perfect to be enjoyed for brunch, lunch, dinner, and even for Thanksgiving table or other holiday gatherings. Try these baked and stuffed sweet potatoes as the recipe suggests or feel free to customize it based on your ingredient preference.
Prep Time20 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Dinner, Lunch, Side Dish
Cuisine: American, Clean Eating, Dairy Free, Gluten Free, Vegan
Servings: 4 people
Calories: 436.8kcal
Author: HealthyTasteOfLife
Pin Recipe Save
Ingredients
- 4 medium sweet potatoes
- 1 medium onion - diced
- 2 tbsp grape seed oil - or olive oil, or avocado oil
- 1/2 red bell pepper - chopped
- 1/2 cup brown rice - (about 2/3 cup when cooked)
- 1/2 cup dried cranberries
- 1/3 cup chopped pecans - or walnuts
- 2 tbsp parsley - chopped
The Maple Balsamic Glaze
- 4 tbsp olive oil - extra virgin
- 3 tbsp balsamic vinegar
- 2 large garlic cloves - minced
- 2 tbsp maple syrup
- 1 tsp stone ground mustard
- dash of Himalayan pink salt
- dash of cracked black pepper
Instructions
Preheat the oven to 400 degrees. Line a large baking tray with parchment paper.Use a fork to poke a couple holes in each sweet potato to prevent exploding. Bake for 45 minutes to 1 hour (depending on how large the sweet potatoes are).
While the sweet potatoes are roasting, boil the brown rice, let it cool. Also sauté the onions in 2 tbsp of olive oil or grape seeds oil in a large pan over medium heat for 5-8 minutes or until the onions are soft.
To the onion then add the bell peppers, chopped pecans (or walnuts), rinsed cranberries, and the cooled brown rice. Stir to combine and cook for 1-2 minutes.
Meanwhile prepare the glaze: to a small container add the olive oil, balsamic vinegar, minced garlic, maple syrup, salt and crushed black pepper, mix to combine.
Toss half of the glaze on top of the cooking mixture. Taste and season with salt and pepper if needed and remove from heat.
Remove the sweet potatoes from the oven and let them cool for 10 minutes or until you can safely handle them. Cut in half and carefully scoop out the insides (pulp) into a large bowl. Leave a thin layer of pulp to support the skin and serve as walls.
Add the pulp of the sweet potatoes into the rice mixture. (You can mash it or finely chop it). Then scoop the mixture back into the potato skins and put the tray back in the oven for 10 minutes to warm them up.
Remove the sweet potatoes from the oven, drizzle the rest of maple balsamic glaze over the top and garnish with a sprinkle of chopped parsley.
Notes
Savory Twice Baked Sweet Potatoes Recipe Tips
- If you’d like to prepare these sweet potatoes ahead of time, you can bake the sweet potatoes, make the filling, stuff the potatoes and then refrigerate them. Just bake the sweet potatoes the second time a little bit longer than 10 minutes – to heat them all the way through.
- Store the leftover stuffed sweet potatoes in an airtight container for 4 days. When you reheat them, cover to prevent them from drying out.
- For more preparing suggestions and tips see the article above.
Tried this recipe?Mention @HealthyTasteOfLife or tag #healthytasteoflife!
Nutrition
Serving: 1sweet potato | Calories: 436.8kcal | Carbohydrates: 51.8g | Protein: 4.6g | Fat: 24.9g | Sodium: 81mg | Potassium: 708.6mg | Fiber: 7g | Sugar: 21.3g | Vitamin A: 7065IU | Vitamin C: 53.4mg | Calcium: 66mg | Iron: 2.1mg
The information shown is an estimate provided by an online nutrition calculator.
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