Cranberry Pecan Sweet Potato Wild Rice Pilaf

If you’re looking for a dish that feels like a warm hug on a plate, then you’ve hit the jackpot with this Cranberry Pecan Sweet Potato Wild Rice Pilaf. Imagine the nutty, hearty flavor of wild rice mingling with the sweet richness of roasted sweet potatoes, the tart pop of cranberries, and the crunchy, buttery goodness of toasted pecans. Sounds like a flavor party, right? Trust me, every bite is a little bit of magic. Whether you’re in the mood for a comforting side or need something to steal the show at your next dinner party, this pilaf has you covered. It’s one of those dishes that feels effortlessly elegant but is so simple to make—and it’s got that perfect balance of savory, sweet, and nutty that will have everyone coming back for seconds. So, grab your apron, and let’s dive in!

Why You’ll Love Cranberry Pecan Sweet Potato Wild Rice Pilaf

Oh my goodness, you’re in for a treat with this one! Picture this: the earthiness of wild rice, the sweetness of roasted sweet potatoes, the tartness of cranberries, and the crunchy, buttery goodness of pecans. Trust me, this dish is going to make your taste buds dance with joy!

This Cranberry Pecan Sweet Potato Wild Rice Pilaf is perfect for so many occasions—it’s hearty enough to be the star of your dinner table, but light enough to serve as a side. Whether you’re cooking for a cozy weeknight meal or bringing a dish to a holiday gathering, this pilaf is versatile, satisfying, and full of flavor. Plus, it’s got that balance of savory and sweet that everyone will love. I mean, who can resist the combo of roasted sweet potatoes with toasted pecans and juicy cranberries? Exactly.

Ingredients

Here’s what you’ll need to bring this beautiful dish to life:

• Wild Rice: This earthy, nutty grain is the backbone of the pilaf. It adds that chewy texture and hearty flavor that pairs so well with the other ingredients.
• Sweet Potatoes: Roasted sweet potatoes bring a natural sweetness and warmth, making this dish feel like a big, comforting hug.
• Dried Cranberries: These little jewels add a delightful burst of tartness, balancing out the sweetness of the potatoes.
• Pecans: Toasted pecans bring the perfect amount of crunch and richness to the dish, taking it from good to great.
• Olive Oil: For roasting the sweet potatoes and giving everything a nice, smooth finish.
• Vegetable Broth: This is the base of the pilaf, adding depth and flavor to the wild rice.
• Onion: A little sautéed onion gives the dish a savory base note.
• Garlic: Because garlic makes everything better—especially when it gets soft and fragrant.
• Thyme: This herb adds a subtle, herby aroma that’s so perfect for the fall flavors of this pilaf.
• Salt & Pepper: To taste, of course! These two simple seasonings tie everything together and let the flavors shine.

(Note: Full ingredient measurements are listed in the recipe card below!)

Instructions

Let’s walk through the steps for this flavorful masterpiece—don’t worry, it’s easier than it looks!

1. Preheat Your Oven

Start by preheating your oven to 400°F (200°C). Roasting the sweet potatoes at a high temperature will caramelize their natural sugars and give them that delicious golden-brown color.

2. Roast the Sweet Potatoes

Toss your diced sweet potatoes with a little olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer and roast them for about 20-25 minutes, flipping halfway through, until they’re tender and slightly crispy on the edges. Your kitchen will smell amazing—this is the magic moment!

3. Cook the Wild Rice

While the sweet potatoes are roasting, get your wild rice cooking. Bring your vegetable broth to a boil in a medium pot, then add the wild rice and a pinch of salt. Cover and simmer for about 40-45 minutes, or until the rice is tender and the liquid has absorbed. Don’t forget to fluff it with a fork once it’s done! This will give it that light, airy texture we love.

4. Sauté the Onion and Garlic

While the rice is cooking, heat a bit of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and golden. Add the garlic and thyme and cook for another 1-2 minutes, until fragrant. Your kitchen will smell like heaven by now, and you’re almost there!

5. Toast the Pecans

In a small pan, toast the pecans over medium heat for about 3-4 minutes until they’re golden and fragrant. Be careful not to burn them—just a gentle toast will give them that irresistible crunch and nutty flavor.

6. Combine Everything

Once the rice is cooked and the sweet potatoes are roasted, it’s time to bring everything together! In a large bowl, combine the cooked wild rice, roasted sweet potatoes, sautéed onion and garlic, dried cranberries, and toasted pecans. Stir gently to combine.

7. Season and Serve

Taste the pilaf and adjust the seasoning with salt and pepper as needed. You can even add a drizzle of olive oil for extra richness. Serve warm and watch how everyone gathers around the table to dig in!

How to Serve Cranberry Pecan Sweet Potato Wild Rice Pilaf

This pilaf is a showstopper on its own, but if you want to take it up a notch, here are some serving suggestions:

• With a Simple Green Salad: A crisp salad with a light vinaigrette will cut through the richness of the pilaf and add a refreshing contrast.
• Pair with Grilled Chicken or Pork: The sweetness of the pilaf is the perfect complement to savory grilled meats.
• For a Holiday Spread: Serve this pilaf alongside your favorite roasted meats or as a festive side dish at Thanksgiving or Christmas. It’s sure to steal the spotlight.

Additional Tips

• Prep Ahead: If you’re short on time, you can roast the sweet potatoes and cook the rice the day before. Just store them in the fridge and combine everything when you’re ready to serve.
• Make it Vegan: This recipe is naturally plant-based, so it’s perfect for your vegan friends or anyone avoiding animal products!
• Storage Tips: Leftovers? Lucky you! Store any extras in an airtight container in the fridge for up to 3 days. It also reheats beautifully in the microwave or on the stovetop.
• Customizable: If you’re not a fan of cranberries, swap them out for raisins or chopped apples. You could even add a sprinkle of feta or goat cheese for a tangy twist!

FAQ Section

Q1: Can I use quinoa instead of wild rice?
A1: Absolutely! Quinoa would be a great substitute, though it’ll change the texture a bit. It’ll still be delicious.

Q2: Can I make this ahead of time?
A2: Yes, this dish is perfect for making ahead! Just store it in the fridge and reheat before serving.

Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3 days. It reheats beautifully—just add a splash of broth if it’s too dry.

Q4: Can I freeze this dish?
A4: Yes, you can freeze this pilaf! Just let it cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat before serving.

Q5: How do I make this dish spicier?
A5: If you like a little heat, add a pinch of cayenne pepper or smoked paprika when you’re sautéing the onion and garlic. It’ll give the dish a warm, spicy kick!

Q6: Can I add other vegetables to this pilaf?
A6: Definitely! You can add roasted Brussels sprouts, carrots, or even parsnips for extra color and flavor. Just be sure to roast them until they’re tender and caramelized to bring out the best in them.

Q7: Can I use sweet potato puree instead of diced sweet potatoes?
A7: While the diced sweet potatoes give the dish a great texture, you can absolutely use sweet potato puree for a smoother, creamier version. Just reduce the roasting time and stir it into the rice mixture.

Q8: Can I make this dish without nuts?
A8: Of course! If you’re allergic to nuts or prefer not to use them, you can skip the pecans. You could substitute them with crispy fried onions or even roasted sunflower seeds for some crunch.

Q9: How can I make this dish gluten-free?
A9: Good news—this dish is naturally gluten-free! Just double-check your vegetable broth and any other ingredients to ensure they’re certified gluten-free.

Q10: What’s the best way to reheat this dish?
A10: Reheat it gently on the stovetop with a little splash of vegetable broth or in the microwave. Stir occasionally to ensure it heats evenly and doesn’t dry out.

Conclusion

This Cranberry Pecan Sweet Potato Wild Rice Pilaf is one of those dishes that feels like home. It’s hearty, comforting, and full of flavor—but it’s also bright, fresh, and perfect for any occasion. I hope you give it a try and let it

become one of your go-to favorites!

Print