Sweet Potato “Rice”
This Sweet Potato Rice is a great side dish that’s both delicious and healthy, plus it’s easy to make!
I can’t even count how many times I’ve made this rice. Easily hundreds of times.
After James was born, I started experimenting with cooking every single vegetable in every way imaginable.
The point being to get him to eat more vegetables, hah.
From the very beginning, he LOVED sweet potato rice.
It’s nothing more than shredded, sauteed sweet potato, but it takes on a really fantastic texture that’s soft but also slightly golden and crisp, and an intensified sweet flavor that is usually only coaxed out of sweet potato with a long roast in the oven.
It’s a great sweet potato side dish to all sorts of meals, but can also be used as the base for on-the-fly bowl meals.
Sometimes I’ll simply add some black beans, corn, thinly sliced radishes, cotija cheese, and this cilantro lime dressing, and make a meal of it.
How to Make Sweet Potato Rice:
While you don’t have to peel the sweet potato, I like to remove the skin for a more consistent texture:
Whether or not you peel is up to you, and either way works.
Next, it’s time to shred the sweet potato. I recommend using a food processor (affiliate) for this, and you will likely have to cut the sweet potato in pieces in order to get it into the chute:
Use a shredding disk to shred the sweet potato into ribbons:
Heat a nonstick skillet over medium heat and add the sweet potato shreds, salt, pepper, and your fat of choice.
Butter tastes the best, but to make it dairy-free, I use olive oil most of the time.
I’ve tried coconut oil, and find the flavor to be odd when paired with sweet potato. Same with avocado oil.
After about 15 minutes, the sweet potato should be soft and tender:
You’ll see that the strands start breaking up into a more rice-sized shape, as they become tender.
Even though the sweet potato is tender enough to eat after 15 minutes, I like to take it further to about 20-25 minutes of total cook time, until the sweet potato starts to get golden brown in spots.
You can see here that many of the clumps have a golden, caramelized exterior:
The sweet potato rice will have a soft, slightly crisp texture with a deeply caramelized, sweet taste.
It’s SO good.
Sometimes I use it to bulk up savory fritters like shrimp cakes or salmon cakes. Enjoy!
Sweet Potato "Rice"
- 1.5 lbs sweet potato
- 3 tbsp olive oil or butter
- 1/2 tsp kosher salt or to taste
- 1/4 tsp black pepper freshly ground
- Peel the sweet potato if desired, then shred using the shredding disk of a food processor.
- Heat a large nonstick skillet over medium heat, and add the olive oil or butter, sweet potato, salt, and black pepper.
- Cook for 20-25 minutes, stirring every few minutes, until the sweet potato shrinks down considerably and starts to become golden and caramelized on the edges. If the sweet potato starts to look dry, add one tablespoon more oil.
- Do a final tasting and see if it could use more salt, and season appropriately. Serve and enjoy!