Savory twice-baked sweet potato, enveloped in a vibrant chard leaf, and overflowing with hearty wild rice, fresh basil, garlic and mint
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Sweet Potato
The soul of this dish lies in the humble sweet potato. Its earthy foundation provides a warm, comforting sweetness. Baked to tender perfection, its natural sugars caramelize, offering a depth of flavor that is both simple and profound. The sweet potato’s creamy texture acts as the perfect canvas, for the earthy wild rice and fresh herbs.
Parmesan Cheese
A generous sprinkle of Parmesan cheese elevates this dish with a savory, umami richness. Its distinctive, aged flavor adds layers of complexity, while the salty bite provides a delightful contrast to the sweetness of the potato. As it melts into the warm filling, it creates pockets of cheesy goodness that are both satisfying and decadent.
Wild Rice
For textural variety, the nutty, nearly toasted flavor of wild rice wonderfully balances the sweet notes of the potato. This element transforms the twice-baked sweet potato from a simple side dish to a more substantial and fulfilling offering.
Basil
Fresh, vibrant basil brings a bright, herbaceous note that cuts through the richness of the other ingredients. Its aromatic presence awakens the senses, adding a touch of summer to the dish. The slightly peppery, anise-like flavor of basil enhances the overall profile, ensuring that the dish remains fresh and lively.
Mint
Finally, a surprising yet inspired addition: mint. Its cool, invigorating flavor lends a unique counterpoint to the sweetness of the sweet potato. The mint’s refreshing quality cleanses the palate, ensuring each bite is as exciting as the first.
TIPS & TRICKS FOR THE BEST TWICE BAKED WILD RICE SWEET POTATO
Substituting Regular Potatoes
While this recipe is specifically designed for sweet potatoes, you can certainly experiment with regular potatoes. Keep in mind that the flavor profile will differ significantly. Sweet potatoes offer a natural sweetness and moist texture that contrast with the starchier, more neutral flavor of regular potatoes. If using regular potatoes, consider adding a touch of honey or maple syrup to achieve a similar sweetness, and be aware they might need slightly different cooking times.
Wrapping the Sweet Potato
For optimal steaming and flavor infusion during cooking, peel the sweet potato and wrap it thoroughly in a large, sturdy green leaf. Excellent choices include kale, chard, collard greens, or mustard greens. This wrapping method helps retain moisture and allows the subtle flavors of the greens to permeate the sweet potato. Ensure the leaf completely covers the sweet potato for the best results.
Other Grain Substitutions
Yes, you can absolutely explore using grains other than rice in this recipe. Quinoa, couscous, or even farro can make fantastic alternatives. Each grain will bring its unique texture and nutritional profile to the dish. Adjust the cooking time and liquid amounts according to the specific grain you choose, and ensure it complements the other flavors in the recipe.
Peeling the Sweet Potato
It is crucial to peel the sweet potato before cooking when following this method. Peeling allows the green leaf wrap to come into direct contact with the sweet potato, facilitating the steaming process and enhancing flavor absorption. Unpeeled sweet potatoes would not steam as effectively and may not achieve the desired texture.
Hollowing the Baked Sweet Potato
The key to successfully hollowing a baked sweet potato is to cook it just until fork-tender. This ensures it’s soft enough to scoop out easily without falling apart. After baking, let the sweet potato cool slightly to avoid burning your hands. Once cooled, split it lengthwise and place the halves on a baking sheet. Using a large spoon, gently scoop out the flesh, taking care not to tear the skin. To achieve a delightful crispiness, bake the skins again on their own for a few minutes before stuffing them with the prepared rice mixture. This extra step adds a wonderful textural contrast to the final dish.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Potato peeler
Sheet tray
Chef knife
Saute pan
Cutting board
Rubber spatula
SIMILAR INGREDIENTS TO
Buttery Cod & Stone Ground Sweet Potato
Sticky Brown Sugar Gingerbread Stuffed Sweet Potato
Chorizo, Sweet Potato & Egg Taquitos
ENJOY THIS RECIPE WITH
Chicken Fried Chicken + Blue Cheese Mash & White Gravy
Bacon Cottage Cheese Frittata
Orange & Cranberry Jam Muffins
RECIPE
Twice Baked Sweet Potato Stuffed With Wild Rice
Ingredients
Method
- Preheat oven to 350F.
- Peel the sweet potatoes.
- Sprinkle sweet potatoes with salt, then wrap each in one or two Swiss chard leaves.
- Place sweet potatoes seam side down on a baking sheet.
- Bake for 40 minutes, or until fork tender.
- Let cool for 10 minutes.
- Slice sweet potatoes in half lengthwise.
- Scoop out the inside of each half, placing the scooped potato onto the baking sheet.
- To Make the Stuffing:
- Preheat a sauté pan over medium heat.
- Add butter, minced onion, and garlic to the pan. Sauté for 5 minutes until browned.
- Add wild rice to the pan and stir.
- Pour in vegetable broth, bouillon, crushed red pepper flakes, black pepper, garlic powder, and salt.
- Bring to a boil, then cover and simmer for 40 minutes, or until rice is tender.
- Once the rice is cooked, dice the scooped-out sweet potato flesh.
- Fluff the cooked rice with fresh mint, basil, and Parmesan cheese.
- Season the stuffing with salt and pepper to taste.
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