Stuffed Sweet Potatoes

Whole sweet potatoes
Fall River Fully Cooked Wild Rice
Pepitas (pumpkin seeds)
Dried cranberries
Butter, if desired
Salt and pepper


Bake one sweet potato per serving.

Just before the potatoes are cooked, heat the wild rice according to the package directions.

Remove the potatoes from the oven and split in half, leaving the two halves next to each other. Make small slits in the potatoes, and spread with butter, if desired. Salt and pepper to taste.

Mix the rice, pepitas, and cranberries in a bowl. Top the sweet potatoes with this mixture.

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