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!
Ingredients
- 1 pound sweet potatoes, cubed
- 2 tbsp olive oil
- pinch sea salt
- pinch black pepper
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