Easy-to-make sweet potato rice is a wonderfully versatile side dish or base for a variety of bowl-meals. Paleo, Whole30, gluten- and dairy-free, this recipe is perfect for many dietary needs.
What Makes This Recipe So Good
- It’s super versatile. Serve it on its own with chicken, or use it as a replacement for rice in a Mexican dish with black beans. Mix it in with eggs or turn it into fried rice. Anything you might use rice or cauliflower rice for, use sweet potato rice instead!
- Uncooked sweet potato rice can be kept in the refrigerator up to 5 days before you intend to cook it, so it’s great to make ahead and keep on hand! You can freeze the uncooked rice, too.
- The cooking process slightly caramelizes the sweet potato, making them slightly sweet and crunchy, but at the same time soft. They’re delicious.
- It’s perfect for weekly meal prepping. Prepared sweet potato rice will keep in the refrigerator up to 6 days, if stored in an airtight container.
Sweet Potatoes – These starchy veggies are a great source of fiber, vitamins, and minerals. They’re thought to have amazing health benefits (like better gut health and enhanced brain function) thanks to the antioxidants they contain. Sweet potatoes are a fantastic source of complex carbohydrates, and they’re naturally gluten- and grain-free.
How to Make It
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
In a food processor, shred peeled sweet potatoes until they form tiny rice-like pieces. Cook the riced sweet potato with olive oil or avocado oil in a large skillet over medium heat. Stir occasionally for 20 to 25 minutes until the sweet potato reduces in size and caramelizes lightly. Serve hot and enjoy!
- Using a food processor makes this recipe super quick and easy, but if you don’t have one, you can chop the sweet potatoes into rice by hand. Work in batches with a sharp knife, or use a cheese grater.
- Fresh sweet potatoes will give you the most flavor and nutrients, but you can use frozen sweet potatoes if you prefer. Let them thaw completely before running them through the food processor.
- If your sweet potato rice sticks to the skillet, you can slowly add in a little water to help loosen it up. Don’t add too much as you don’t want the sweet potato to be mushy.
What Do We Mean By “Healthy?”
Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.
Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!
More Sweet Potato Recipes
- Hasselback Sweet Potatoes
- Sweet Potato Waffles
- Air Fryer Sweet Potatoes
- Sweet Potato Hash
- Roasted Sweet Potato Salad
Sweet Potato Rice
- Food processor
- 2 pounds sweet potatoes approximately 4
- 3 teaspoons olive or avocado oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Peel sweet potatoes. Chop and place in food processor.
- Shred sweet potato chunks in food processor until potatoes resemble tiny pieces of rice.
- Heat large skillet over medium heat. Add oil, sweet potato rice, salt, and black pepper.
- Cook 20 to 25 minutes, stirring occasionally, until sweet potatoes have shrunken considerably and start to caramelize. Add water if necessary to prevent sticking.