Sweet Potato Rice
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.
Servings: 8 servings
- 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.
Serving: 0.25cup | Calories: 113kcal | Carbohydrates: 23g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 353mg | Potassium: 382mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16088IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg | Net Carbs: 20g