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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.

Key Ingredient

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

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!

Chef’s Tips

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.

White bowl of bright orange sweet potato rice

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Sweet Potato Rice

Prep: 10

Cook: 30

Total: 40

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.

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8 servings

Ingredients

▢ 2 pounds sweet potatoes approximately 4
▢ 3 teaspoons olive or avocado oil
▢ 1 teaspoon kosher salt
▢ ½ teaspoon ground black pepper

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Equipment

Food processor

Instructions

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.

Nutrition Information

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.