Whole Baked Sweet Potato Stuffed With Warm Rice Pilaf, Pecans and Dried Cranberries
Turn humble sweet potatoes into a hearty meal with rice pilaf stuffing and Girard’s® Raspberry Dressing.
Ready In: 100 Minutes
Prep Time: 10 Minutes Cook Time: 90 Minutes
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.
Meanwhile, in a medium pot, melt butter over medium heat. Add shallots/onions and sauté until translucent, 2 to 3 minutes.
Add rice and stir until grains are well coated, about 3 minutes.
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.
Slice sweet potatoes open, spoon rice over each.
Drizzle with dressing and serve.