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Sweet potato rice.

Get the Recipe: Sweet Potato Rice

This sweet potato rice is quick, easy, healthy and delicious! It comes together quickly and easily. This riced sweet potato is great as a side dish for any meal. It has a slight natural sweetness that is so flavorful!
5 from 1 vote

Ingredients

Instructions 

  • First, wash, dry and peel sweet potatoes. Slice into 1 inch cubes.
  • Add cubed sweet potatoes to a food processor. Process until small rice shape is formed.
  • Then, add olive oil to a large skillet over medium heat. Add in sweet potato rice.
  • Season with sea salt and pepper. Cook for 10 minutes, stirring occasionally to prevent burning.
  • Finally, remove from heat. Serve!

Notes

  • Be sure to wash and dry sweet potatoes completely.
  • Slice into 1 inch cubes before food processing.  Food processors cannot break down entire potatoes.
  • Continue cooking until riced sweet potato has reached desired texture.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • To reheat, add leftovers to a skillet over low heat.  Add in a drizzle of olive oil and cook until warmed.
Calories: 319kcal, Carbohydrates: 46g, Protein: 4g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 125mg, Potassium: 764mg, Fiber: 7g, Sugar: 9g, Vitamin A: 32176IU, Vitamin C: 5mg, Calcium: 68mg, Iron: 1mg