Stuffed Sweet Potatoes

These twice-baked sweet potatoes not only are vegan and gluten free, but they make a wonderful meal all by themselves. Add them to a Thanksgiving table for a treat. Feel free to modify however you like to make them savory or sweet. Add nuts, fruit or cauliflower rice instead of brown rice.

  • 4 med Sweet potatoes
  • 1 med Onion, diced
  • 2 tbs Grape seed oil, olive oil or avocado oil
  • 1/2 med Red bell pepper, chopped
  • 1/2 cup Brown rice, uncooked
  • 1/2 cup Dried cranberries
  • 2 tbs Parsley, chopped
  • 4 tbs Olive oil
  • 3 tbs Balsamic vinegar
  • 2 lg Garlic cloves, minced
  • 2 tbs Maple syrup
  • 1 tsp Mustard
  • ½ tsp Salt and pepper, each

1. Preheat the oven to 400°.

2. On a baking tray lined with parchment paper, place sweet potatoes and poke a few holes in each potato.

3. Bake 45 minutes to 1 hour until soft..

4. While potatoes cook, prepare rice and cool.

5. In a sauté pan, add 2 tablespoons olive oil and onions over medium heat for 6 minutes until onions are soft.

6. To the pan, add peppers, cranberries and rice. Stir to combine and cook for 2 minutes, then remove from heat.

7. In a small container add oil, vinegar, garlic, maple syrup, salt and pepper and mix.

8. Pour half the glaze into rice mixture and season to taste.

9. Remove sweet potatoes from the oven and let them cool for 15 minutes. Cut potatoes in half and carefully scoop out the pulp into a large bowl. Leave a thin layer in the skin.

10. Add pulp into the rice mixture and stir together. Then scoop mixture evenly into potato skins.

11. Warm potatoes in the oven for about 10 minutes. Drizzle glaze over the top and serve.

Serves 4-6 | Time to Table 1 hr, 20 mins