Wild Rice Stuffed Sweet Potatoes

These are the best Stuffed Sweet Potatoes you’re ever going to taste! Get ready for a hearty, flavorful, cozy plant-based entrée that is perfect for cold-weather days or holiday gatherings. Featuring tender baked sweet potatoes and savory wild rice mushroom filling, topped with homemade smoky red pepper sauce and herb-roasted pecans.

This recipe was written on November 30, 2021. It was updated with additional recipe information on November 23, 2025.

These vegan stuffed sweet potatoes make a nourishing, filling, beautifully textured main dish. The picturesque colors and layered flavors will wow your dinner guests and create a stunning holiday entrée centerpiece.

Sweet potatoes are roasted until tender and caramelized, then filled with a savory wild rice and mushroom mix that’s hearty, earthy, and deliciously satiating. Topped off with a silky smoked red pepper sauce and crunchy herb-roasted pecans, this dish stands out in presentation and flavor. Each bite is a mouthwatering combination of richness, texture, and cozy fall flavors.

This stuffed sweet potato recipe is my go-to whenever I want an elevated, restaurant-quality weeknight dinner or holiday entrée that makes an impression. It’s naturally vegan, gluten-free, and made with wholesome ingredients, leaving you feeling nourished and satisfied without being overly heavy.

For more flavorful and hearty plant-based entrée recipes, try my Vegan Lentil Meatloaf, Elegant Mushroom Wellington, and Thai Pumpkin Curry.

Ingredients

Sweet Potatoes: Choose firm, smooth potatoes. Orange-flesh varieties, such as garnet and jewel, bake up the sweetest. Lightly scrub and dry thoroughly before baking.

Wild Rice Blend: A wild rice blend adds nutty flavor and hearty texture to the filling. Substitute with black rice or brown rice if preferred, though cooking times may vary.

Assorted Mushrooms: Use a mix of your favorite mushrooms–maitake, oyster, shiitake, Baby Bella, or white–for depth of flavor and a satisfying, “meaty” texture.

Vegetable Stock or Bouillon Paste: Homemade vegetable stock provides the richest flavor base for the rice, or a good-quality store-bought vegetable broth also works well. But I usually use Better Than Bouillon vegetable bouillon paste (instructions in the recipe card below).

Olive Oil: Extra virgin olive oil enhances this dish’s savory flavor during roasting and sautéing. For a more neutral flavor, use avocado oil.

Onion and Garlic: A yellow onion adds a savory depth of flavor, and fresh minced garlic a delightful pungency. White onion also works, as does pre-minced garlic, though I recommend fresh-minced (or pressed) garlic when possible for the best aromatic flavor.

Herbs: Dried rosemary and thyme season the rice filling, adding subtle herbal warmth. Fresh rosemary adds a fragrant, piney finish to the roasted pecans.

Spices: Smoked paprika adds smoky richness to the red pepper sauce, while garlic powder seasons the herb-roasted pecans for extra savory flavor.

Roasted Red Pepper: Use jarred roasted red peppers (drained) or roast your own. They blend into a silky, vibrant sauce that adds sweetness and smoky flavor to the stuffed baked sweet potatoes.

Chopped Pecans: Raw, chopped pecans are the best base for seasoning before roasting. Substitute with walnuts, almonds, or pumpkin seeds if desired.

Lemon Juice: Fresh-squeezed lemon juice brightens the red pepper sauce and balances the earthy, savory flavors throughout the dish.

Recipe Variations

Customize your vegan stuffed sweet potatoes with these optional flavor additions:

Protein Boost: Add extra protein to your vegetarian stuffed sweet potatoes by including ½ cup of cooked chickpeas, lentils, white beans, crumbled tempeh, or chopped seitan to the wild rice filling. Stir in after cooking the rice so the texture stays intact.
Greens: Fold in 1-2 cups of chopped spinach or kale at the end of cooking the rice filling. The residual heat will wilt the greens and add color, nutrients, and extra volume.
Sweet & Festive: Mix in ¼ cups dried cranberries or chopped dried apricots to the filling before loading the potatoes for a touch of chewy sweetness. Top the potatoes with 1 teaspoon of finely chopped rosemary for an extra-flavorful holiday touch.

Jenné’s Recipe Tips

Don’t overscoop. Only remove about half of the baked flesh from each potato half so the shells stay sturdy when filled.
Leave the sweet potato skins on. This is crucial for holding their shape and supporting the filling and toppings. Plus, skins add extra fiber and nutrients!
Use a flavorful stock. Wild rice absorbs seasoning, so a rich homemade vegetable stock gives the best flavor.
Blend the sauce slowly. Stream in the oil gradually while the blender is mixing to ensure proper emulsification. This helps create the creamiest sauce.
Toast the nuts separately. This keeps them crisp and prevents sogginess when topping the warm potatoes. Allow them to cool slightly before garnishing for maximum crunch.

How to Make Stuffed Sweet Potatoes

You’ll love how easy this stuffed sweet potato recipe is to make with gourmet-level quality, whether you’re a novice or experienced cook!

Bake Sweet Potatoes. Preheat the oven to 375°F. Poke holes all over the sweet potatoes with a fork, rub with olive oil, place on a baking sheet, and bake 45–60 minutes, or until very tender.

Sauté Onions. While the sweet potatoes bake, heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté the onion for 4–5 minutes until translucent.

Cook Wild Rice Filling. Add the garlic, mushrooms, wild rice blend, rosemary, thyme, and vegetable broth. Bring the rice to a boil, then place the lid on ajar, reduce the heat to medium-low, and simmer for 30 minutes, or until the rice is tender. Season to taste with salt and pepper.

Prepare Sweet Potatoes. Let the roasted potatoes cool 5-10 minutes. Slice in half and scoop out about half the flesh from each potato. Reserve 2 tablespoons for the sauce.

Make Red Pepper Sauce. In a blender, mix the roasted red pepper, reserved sweet potato, garlic, smoked paprika, lemon juice, and salt. Pour the olive oil into the blender as it runs, blending until smooth and emulsified.

Prepare Herb Roasted Pecans. Reduce oven to 350°F. Toss pecans with olive oil, rosemary, garlic powder, and salt. Spread onto a baking sheet and roast 10 minutes, or until golden and fragrant.

Assemble the Stuffed Sweet Potatoes. Fill each of the stuffed sweet potatoes with a few scoops of the wild rice and mushrooms, then top with the red pepper sauce, followed by the crunchy pecans. Garnish with a sprinkle of fresh parsley.

Serving Suggestions

These stuffed sweet potatoes shine as a hearty plant-based main dish or elegant side for weeknight dinners or holiday gatherings. Pair with a simple salad, comfort-food side, or hearty mains like some of my favorite recipes below:

Storage Directions

Refrigerating: Store the sweet potatoes, wild rice filling, and sauce in separate air-tight containers for up to 5 days. Store pecans in an airtight container at room temperature for 2-3 days for the best crunchy texture, or refrigerate for up to 1 week.
Freezing: The different components can all be frozen separately in freezer-safe containers for up to 2 months. Defrost overnight in the refrigerator until thawed.
Reheating: Reheat stuffed potatoes in the oven at 350ºF for 10-12 minutes or until heated through. Re-crisp pecans in a dry skillet over medium heat for 2-3 minutes, or on a baking sheet at 325ºF in the oven for 3-5 minutes. Rewarm the red pepper sauce gently on the stove or in short increments in the microwave until heated through.

Frequently Asked Questions

Can I make this recipe without mushrooms?

Yes. Replace the mushrooms with equal parts chopped zucchini, squash, spinach, your favorite veggie medley, or chickpeas. Or omit the vegetables and add 1 more cup of wild rice to the filling.

What do I do with the extra sweet potato “flesh”?

Any leftover sweet potato flesh after making the sauce and the filling can be saved and used in other recipes, or freeze it for up to 3 months. I love adding mine to morning oatmeal, making a sweet potato pie smoothie, sweet potato latte, or using it in baked goods like sweet potato chocolate muffins. There are so many ways to use sweet potato. Find more ideas in this post.

Can I make this recipe ahead of time?

Yes! Bake the sweet potatoes, cook the wild-rice filling, prepare the red pepper sauce, and roast the pecans up to 1 day ahead. Store the sweet potatoes, filling, and sauce in air-tight containers separately in the fridge, and the cooled nuts at room temperature. Reheat and assemble right before serving for the best taste and textures.

More Sweet Potato Vegan Recipes

Sweet Potatoes

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

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Roasted Sweet Potatoes

Preheat oven to 375°F.
Poke holes in the sweet potatoes with a fork or sharp knife. Rub each in olive oil, place on a baking sheet, and bake for 45-60 minutes, or until very tender.
While the sweet potatoes bake, make the wild rice filling and topping. Add 1 tablespoon of olive oil to a saucepan over medium heat. Add the onion and sautéfor 4-5 minutes or until translucent.
Add the garlic, mushrooms, wild rice blend, rosemary, thyme, and vegetable broth. Bring the rice to a boil, then place the lid on ajar, reduce the heat to medium-low, and simmer for 30 minutes, or until the rice is tender.
Season the rice to taste with salt and pepper, and add more to taste if necessary. Set aside and keep warm until ready to fill sweet potatoes.
Once done baking, remove the sweet potatoes from the oven and let them cool for 5-10 minutes or until safe enough to handle. Cut them in half, scoop out the center of each sweet potato (about half of the flesh), and set them aside.

Red Pepper Sauce

Add the roasted red pepper, 2 tablespoons of baked sweet potato flesh, garlic clove, smoked paprika, lemon juice, and salt to a blender.
Pour the olive oil into the blender as it runs, blending until smooth and emulsified.

Herb Roasted Pecans & Serving

In a small mixing bowl, toss the pecans with olive oil, rosemary, garlic powder, and salt.
Reduce oven temperature to 350°F. Spread the nuts out on a rimmed baking sheet and roast for 10 minutes or until fragrant and golden.
Fill the scooped-out sweet potatoes with the wild rice filling, drizzle with red pepper sauce, and sprinkle with herb-roasted pecans. Garnish with fresh parsley. Enjoy!

Storage Directions

Refrigerating: Store the sweet potatoes, wild rice filling, and sauce in separate air-tight containers for up to 5 days. Store pecans in an airtight container at room temperature for 2-3 days for the best crunchy texture, or refrigerate for up to 1 week.
Freezing: The different components can all be frozen separately in freezer-safe containers for up to 2 months. Defrost overnight in the refrigerator until thawed.
Reheating: Reheat stuffed potatoes in the oven at 350ºF for 10-12 minutes or until heated through. Re-crisp pecans in a dry skillet over medium heat for 2-3 minutes, or on a baking sheet at 325ºF in the oven for 3-5 minutes. Rewarm the red pepper sauce gently on the stove or in short increments in the microwave until heated through.

Recipe Pro-Tips

Leave the sweet potato skins on. This is crucial for holding their shape and supporting the filling and toppings. Plus, skins add extra fiber and nutrients!
Don’t overscoop. Only remove about half of the baked flesh from each potato half so the shells stay sturdy when filled.
Use a flavorful stock. Wild rice absorbs seasoning, so a rich homemade vegetable stock gives the best flavor.
Blend the sauce slowly. Stream in the oil gradually while the blender is mixing to ensure proper emulsification. This helps create the creamiest sauce.
Toast the nuts separately. This keeps them crisp and prevents sogginess when topping the warm potatoes. Allow them to cool slightly before garnishing for maximum crunch.