Rice, rice baby! We love rice. We also love sweet potatoes. We’re also not new to turning vegetables into “rice” and this sweet potato rice is our new favorite! It’s nutrient-packed, endlessly versatile, and just as quick and easy as white rice.
We love enjoying this salty-sweet “rice” with our Spicy Mushroom Black Bean Fritters, Smoky BBQ Beans, Mexican Shredded Chicken, and more. That sweet + spicy combo? Perfection. Just 3 ingredients and 15 minutes required, friends. Let us show you how it’s done!
How to Make Sweet Potato Rice
First things first, how does one even make a sweet potato “rice-like”!? After some trial and error, we found the best result came from roughly chopping the sweet potato by hand before blitzing it in the food processor.
After a few turns around the “dance floor” (a.k.a. blades of the machine…), the sweet potato is transformed into bits and pieces that are evenly sized and ready for cooking!
To cook the sweet potato rice, the potato bits and pieces are added to a hot skillet with olive or avocado oil and sea salt. It cooks in a thin, single layer for even caramelization and is done in less than 10 minutes! Yep, that’s it!
We hope you LOVE this sweet potato rice! It’s:
Salty-sweet
Perfectly tender
Quick & easy
Delicious
& SO versatile!
It’s a wholesome side that pairs especially well with smoky and spicy dishes. Try it with our Spicy Mushroom Black Bean Fritters, Smoky Instant Pot Black Eyed Peas & Greens, 1-Pan Mexican Shredded Chicken, Smoky BBQ Beans, or Chipotle Tofu Chilaquiles.
Easy Sweet Potato “Rice”
Endlessly versatile, nutrient-packed sweet potato rice that’s just as quick and easy as white rice! Just 3 ingredients and 15 minutes required!
Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Servings:
2 (~3/4 cup servings)
Course:
Helpful How-to, Side
Cuisine:
Gluten-Free, Vegan
Freezer Friendly:
1 month
Does it keep? 2-3 Days
Ingredients
Ingredients
Instructions
Cooking method
- Peel the sweet potato and cut into 1-2” pieces. Add the sweet potato pieces to a food processor and pulse/process using the “S” blade until broken down into very small pieces. We ran our processor on low for about 15-20 seconds.
- Heat a large rimmed skillet (cast iron or non-stick will work best) over medium heat. Add 2 tsp of the avocado or olive oil and 1/2 of the shredded sweet potato. Season with 1/8 tsp salt and stir to evenly coat the potato in the oil and salt. Then spread it out into an even layer and cook undisturbed for 1-2 minutes, until very lightly browned on the bottom. Toss the potato, spread it out again and turn the heat to low. Cover and let cook for 5–7 minutes, stirring occasionally, until the potato is fragrant and cooked through. Set aside the cooked “rice,” then repeat with the remaining oil, sweet potato, and salt.
- Serve immediately! We love sweet potato rice with smoky or spicy dishes like Spicy Mushroom Black Bean Fritters, Smoky Instant Pot Black Eyed Peas & Greens, 1-Pan Mexican Shredded Chicken, Smoky BBQ Beans, and Chipotle Tofu Chilaquiles. And be on the lookout for a new recipe coming soon!
- Leftovers keep for 2-3 days in the refrigerator or in the freezer for 1 month. Leftovers are best reheated in a skillet over medium-high heat for crispy results, or microwave for more tender “rice.”
Notes
*Nutrition information is a rough estimate calculated with avocado oil.
Nutrition (1 of 2 servings)
Serving: 1(~3/4 cup) servingCalories: 274Carbohydrates: 45.3gProtein: 3.5gFat: 9.2gSaturated Fat: 1.1gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 6.4gTrans Fat: 0gCholesterol: 0mgSodium: 416mgPotassium: 758mgFiber: 6.8gSugar: 9.4g<Vitamin A: 5320IUVitamin C: 5.4mgCalcium: 68mgIron: 1.4mg
Recipe by Cook Good Recipes
