Sweet Potato With Rice, Pecans & Cranberries Recipe
Turn humble whole baked sweet potatoes into a hearty meal with rice pilaf and pecan stuffing and Marzetti® Simply Strawberry Poppyseed Dressing.
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Cooking tools:
- Oven
- Fork
- Baking sheet
- Pot
- Stove
- Spoon
- Chef's knife
- Cutting board
- Plate
Ingredients
- 4 sweet potatoes (roughly 1/2 pound each), washed
- 2 tablespoons unsalted butter
- 3 large shallots or 1 sweet onion, finely diced
- 2 cups brown rice
- 4 cups vegetable stock
- 1/2 cup dried cranberries, roughly chopped
- 2 teaspoons fresh thyme, finely chopped
- Salt
- pepper
- 1/2 cup pecans, toasted and coarsely chopped
- 1/4 cup loosely packed flat-leaf parsley, chopped
- 3 to 4 teaspoons Marzetti® Simply Dressed® Strawberry Poppyseed Dressing
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