- Bake the sweet potatoes in a 400 degree F oven for 1 hour or until fork tender.
- Cook the rice in the vegetable broth.
- While rice and potato are cooking, sauté the onion in the butter until soft and translucent. Add the pepitas and cranberries and sauté about 3 minutes. Add the finished wild rice and mix together.
- Remove potatoes from oven and slice in half lengthwise. Create a pocket and stuff the sweet potato with stuffing. Serve