Whole Baked Sweet Potato Stuffed With Warm Rice Pilaf, Pecans and Dried Cranberries

Name: Whole Baked Sweet Potato Stuffed With Warm Rice Pilaf, Pecans and Dried Cranberries
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 4
Cuisine: Southern/BBQ
Ingredients: 4 sweet potatoes (roughly 1/2 pound each), washed; 2 tablespoons unsalted butter; 3 large shallots or 1 sweet onion, finely diced; 2 cups brown rice; 4 cups vegetable stock; 1/2 cup dried cranberries, roughly chopped; 2 teaspoons fresh thyme, finely chopped; Salt and pepper; 1/2 cup pecans, toasted and coarsely chopped; 1/4 cup loosely packed flat-leaf parsley, chopped; 3 to 4 teaspoons Marzetti® Simply Strawberry Poppyseed Dressing

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Turn humble sweet potatoes into a hearty meal with rice pilaf stuffing and Marzetti^® Simply Strawberry Poppyseed Dressing.

READY In

100 Minutes

PREP TIME

10 Minutes

COOK TIME

90 Minutes

SERVES

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Step 1:

Preheat oven to 400°F. Pierce sweet potatoes all over with a fork. Place on a baking sheet. Bake until tender, 45 minutes to an hour.

Step 2:

Meanwhile, in a medium pot, melt butter over medium heat. Add shallots/onions and sauté until translucent, 2 to 3 minutes.

Step 3:

Add rice and stir until grains are well coated, about 3 minutes.

Step 4:

Stir in stock, cranberries and thyme. Season with salt and pepper. Bring to a simmer, stir and cover. Cook until all the liquid has been absorbed and the rice is tender, 40 to 45 minutes. Take off the heat. Taste, adding more salt or pepper as needed. Stir in pecans and parsley.

Step 5:

Slice sweet potatoes open, spoon rice over each.

Step 6:

Drizzle with dressing and serve.