Easy Sweet Potato “Rice”

Rice, rice, baby! We love rice. We love Sweet potatoes. It is also no stranger to turning veggies into rice, and this sweet potato rice is now our favorite! This sweet potato rice is nutrient-dense, versatile, and as easy and quick to make as white.

This salty-sweet “rice,” along with Smoky Barbecue Beans and Mexican Shredded chicken, is a favorite. This sweet and spicy combination? Perfection. Friends, you only need three ingredients along with fifteen minutes. We’ll show you exactly how to do it!

Sweet Potato Rice

How do you make sweet potatoes “rice-like?” We found that after some trial and error, the best results came from rough chopping the potato by hand and then blitzing it in the processor.

After a few rotations around the “dancefloor” (a.k.a. The machine …), it transforms the sweet potatoes into pieces of uniform size and is ready to cook!

To make sweet potato rice, add the pieces of potato to a skillet heated with avocado or olive oil. Sea salt is also added. The rice is cooked in a single, thin layer to ensure even caramelization. It takes less than 10 mins! Yep, that’s it!


One large sweet potato (we prefer Garnet or Jewel varieties. // 1 large sweet potato yields approximately 4 cups of shredded sweet potato or 450g).

4 tsp avocado or olive oil (DIVIDED)

1/4 tsp sea salt (DIVIDED)


Peel and cut the sweet potatoes into pieces of 1-2″. Add the sweet potatoes to a Food Processor and pulse/process with the “S” until the pieces are very small. Our processor was set to low for 15-20 seconds.

Over medium heat, warm a large skillet with a rim (cast iron is best or non-stick). Add 1/2 of the sweet potato and 2 tsp avocado or olive oils. Add 1/8 tsp of salt, and mix to coat the sweet potato evenly in fat and salt. Spread it evenly and cook for 1-2 minutes without stirring until the bottom is lightly browned. Turn the heat down to low, then spread out the potato again. Cover the pan and cook on low heat for 5-7 mins, stirring every so often, until potatoes are fragrant and cooked. Then, repeat the process with the sweet potato and the remaining oil.

Serve immediately. Sweet potato rice is great with spicy or smoky dishes such as Spicy Mushroom Black Bean fritters, Smoky Black Eyed Peas & Greens in Instant Pot, 1-Pan Mexican Shredded chicken, Smoky BBQ Beans and Chipotle Tofu Chilaquiles. Be on the lookout soon for a brand-new recipe!

Leftovers can be stored in the fridge for 2-3 days or the freezer for a month. The best way to reheat leftovers is in a skillet on medium heat. For crispy results, use a microwave.

Leave a Reply

Your email address will not be published. Required fields are marked *