Wild Rice Stuffed Sweet Potatoes with Cranberries and Pepitas


  1. Bake the sweet potatoes in a 400 degree F oven for 1 hour or until fork tender.
  1. Cook the rice in the vegetable broth.
  1. 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.
  1. Remove potatoes from oven and slice in half lengthwise. Create a pocket and stuff the sweet potato with stuffing. Serve


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