Rice, rice baby! We love rice. We also love sweet potatoes. we are Also Turning vegetables into “rice” is nothing new and this sweet potato rice is our new favorite! It’s nutrient-packed, endless versatileAnd just like that Fast and easy Like white rice.
We love to enjoy this salty-sweet “rice” with our Smoky BBQ Beans, Mexican Shaved Chicken, and more (new recipe coming soon!). That sweet + spicy combo? fullness only 3 ingredients And 15 minutes Necessary, friends. Let us show you how it’s done!
How to make sweet potato rice
First of all, how does one make sweet potatoes “like rice”!? After some trial and error, we found that the best results came from cutting the sweet potato roughly by hand before blitzing. food processor.
After a few spins around the “dance floor” (aka machine blades…), the sweet potatoes are transformed into bits and pieces that are evenly sized and ready for cooking!
To cook sweet potato rice, 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! Yes, that’s it!
We hope you like this sweet potato rice! This is:
salty-sweet
Perfectly soft
Fast and easy
delicious
And so versatile!
It’s a healthy side that pairs particularly well with smoky and spicy foods. Try it with our Smoky Instant Pot Black Eyed Peas and Greens, 1-Pan Mexican Shaded Chicken, Smoky BBQ Beans, or Chipotle Tofu Chilaquiles. And stay tuned for a new delicious pairing coming soon!
More sweet potato favorites
Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!
serving 2 (~3/4 cup serving)
- 1 big sweet potato (We prefer Garnet or Jewel varieties // 1 large sweet potato yields ~ 4 cups diced or 450 grams)
- 4 teaspoon Avocado or olive oil (divided)
- 1/4 teaspoon Sea salt (divided)
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Peel the sweet potatoes and cut them into 1-2 inch pieces. Add the sweet potato chunks to a food processor and pulse/process using the “S” blade until very finely chopped. We ran our processor low for about 15-20 seconds.
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Heat a large rimmed skillet (cast iron or non-stick will work well) over medium heat. Add 2 teaspoons avocado or olive oil and 1/2 diced sweet potato. Season with 1/8 teaspoon salt and toss to coat potatoes evenly in oil and salt. Then spread it in an even layer and cook continuously for 1-2 minutes, until the bottom is very lightly browned. Toss the potatoes, stir again and reduce the heat to low. Cover and let cook for 5-7 minutes, stirring occasionally, until the potatoes are fragrant and cooked through. Set the cooked “rice” aside, then repeat with the remaining oil, sweet potato and salt.
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Serve immediately! We love sweet potato rice with smoky or spicy dishes like Smoky Instant Pot Black Eyed Peas and Greens, 1-Pan Mexican Shaded Chicken, Smoky BBQ Beans, and Chipotle Tofu Chilaquiles. And look for a new recipe coming soon!
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Refrigerate leftovers for 2-3 days or refrigerate for up to 1 month. Leftovers are reheated in a skillet over medium-high heat for crispier results, or microwaved for more tender “rice.”
*Nutrition information is a rough estimate calculated with avocado oil.
Worship: 1 (~3/4 cup) serving Calories: 274 Sugars: 45.3 g Protein: 3.5 g Fat: 9.2 g Saturated Fat: 1.1 g Polyunsaturated Fats: 1.3 g Monounsaturated fats: 6.4 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 416 mg Potassium: 758 mg Fiber: 6.8 g Sugar: 9.4 g Vitamin A: 5320 IU Vitamin C: 5.4 mg Calcium: 68 mg Iron: 1.4 mg