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Horizontal image of a grain mixture in a roasted yam on a white plate next to fruit and a blue napkin.

Baked Sweet Potatoes with Cranberry Wild Rice Stuffing

  • Author: Fanny Slater
  • Total Time: 2 hours, 10 minutes
  • Yield: 6 servings 1x


For a satisfying fall supper, pull up a fork to these vibrant sweet potatoes stuffed with tangy balsamic cranberries and wild rice.


  • 6 medium sweet potatoes, scrubbed (about 2 pounds)
  • 2 tablespoons + 1/4 cup olive oil, divided
  • 1 1/2 teaspoons coarse salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 cup wild rice, rinsed
  • 2 cups low-sodium or homemade vegetable stock
  • 1 small yellow onion, diced (about 1/2 cup)
  • 2 large cloves garlic, minced
  • 1 1/2 cups fresh cranberries
  • 2 tablespoons balsamic vinegar
  • Zest of 1/2 lemon (about 1 teaspoon)
  • Juice of 1/2 lemon (about 2 tablespoons)
  • Juice of 1 medium navel orange (about 34 tablespoons)
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground cinnamon
  • 1 1/2 teaspoons minced fresh ginger
  • 1/4 cup chopped toasted pecans
  • 2 tablespoons toasted shelled pumpkin seeds (pepitas)
  • 1 tablespoon minced fresh parsley, plus more for garnish
  • 1 tablespoon minced fresh sage


  1. Preheat the oven to 375°F and line a baking sheet with aluminum foil.
  2. Pierce the sweet potatoes in several spots with a fork, and then rub them evenly with 1 tablespoon of the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. 
  3. Arrange on the foil-lined baking sheet. Bake until tender, about 40-45 minutes. A sharp knife should slide right through the flesh. Remove from the oven and set aside.
  4. While the sweet potatoes are baking, prepare the wild rice. In a medium-size saucepot over high heat, add the stock and bring it to a boil. Add the rice and 1/2 teaspoon salt, and stir to combine. Cover with a tight-fitting lid and reduce heat to low. Simmer until the rice is cooked according to package instructions and the grains begin to separate, about 40-45 minutes. 
  5. In a large skillet over medium heat, heat 1 tablespoon olive oil. Add the onions and saute until translucent, about 5 minutes. Add the garlic and cranberries, and season with 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Cook, stirring occasionally, for 1 minute. 
  6. Deglaze the pan with the balsamic vinegar, scraping up any brown bits from the bottom, and cook until the liquid has completely evaporated, about 2 minutes. Remove the pan from the heat and set aside.
  7. In a small bowl, whisk together the lemon zest and juice, orange juice, cumin, cardamom, cinnamon, ginger, and the remaining 1/4 teaspoon salt. While continuing to whisk, slowly stream in the remaining 1/4 cup olive oil until combined.
  8. In a large bowl, combine the cooked wild rice, cranberry-onion mixture, citrus dressing, pecans, pumpkin seeds, parsley, and sage, and fold everything together until thoroughly mixed.
  9. When the sweet potatoes are cool enough to handle, slice them lengthwise and spoon a heaping 1/2 cup of the rice mixture into the middle of each. Garnish with additional parsley and serve warm.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour, 40 minutes
  • Category: Vegan
  • Method: Baking/Sauteeing/Boiling
  • Cuisine: Dinner

Keywords: sweet potato, wild rice, cranberry, balsamic vinegar