Want to jazz up your weeknight dinners? You can’t go wrong with this Sweet Potato Rice.
For a comforting and satisfying side dish that’s also packed with health benefits, you can’t go too far wrong with Sweet Potato Rice.
Using shredded sweet potato to replicate grains of rice, it takes on a wonderful texture and a slight crispiness, with all the delicious sweetness from the versatile root vegetable.
Using just one main ingredient along with some oil and seasoning, it’s a budget-friendly side dish that will be on the table in just half an hour.
Using shredded sweet potato to replicate grains of rice, it takes on a wonderful texture and a slight crispiness, with all the delicious sweetness from the versatile root vegetable. Using just one main ingredient along with some oil and seasoning, it’s a budget-friendly side dish that will be on the table in just half an hour.
White rice may be a delicious addition to a meal, but in terms of nutritional benefits it just doesn’t compare to sweet potato. Sweet potato is a fantastic source of fiber, vitamins and antioxidants and can promote gut health, brain function and even healthy vision!
They are extremely versatile and easy to add into your diet, and this alternate rice recipe is a great way to introduce them if you’re not quite sure how to cook them.
It can be used in place of rice in almost any dish, and with the help of a shredding disk in your food processor you can have your prep done in minutes.
As the pieces of sweet potato are so small, there is no need to parboil them before you add them to the pan, and it’s totally up to you whether you want to leave the skin on or off.
Do I Need To Add Oil?
You will need to add some fat to help crisp up your potato rice, but you can really use whatever oil you like most, or even butter if you prefer.
While the recommended cooking time will give your rice a lovely golden crisp on the edges, it’s up to you if you would like to fry it a little longer to make it extra crispy.
If your Sweet Potato rice starts to look a little dry, simply add in more of your choice of oil to prevent it sticking to your pan.
Can I Make Sweet Potato Rice Without A Food Processor?
Absolutely! A simple box grater is the quickest way to achieve the fine sweet potato shreds without a food processor, though naturally it will add some time onto your prep.
For those pesky end pieces that always get left over when you use a grater, you can use a knife to cut them down as finely as you can – this will help to avoid any waste.
What Can I Serve With Sweet Potato Rice?
This rice makes a perfect side dish to grilled meats and or with this red snapper grilled fish, served alongside stews or with this instant pot curry goat or used as part of a filling for burritos or enchiladas.
Frequently Asked Questions (FAQ)
You can make sweet potato rice by processing the sweet potatoes in a food processor then transfer the rice to a skillet to cook for 15 minutes or until soften.
Both sweet potato and rice contain carbohydrates.
Studies show that sweet potatoes can help with weight loss, and are considered a healthier alternative to regular potatoes.
More Rice Recipes To Enjoy
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Sweet Potato Rice Recipe With Black Beans
- 2 Tbsp. Olive Oil
- ⅓ Cup Onions Diced
- 1 Garlic Clove Minced
- 15 Oz. Can Black Beans Drained and rinsed
- ½ Bell Pepper We used red bell pepper
- 2 Large Sweet Potatoes Peeled and cut in cubes
- 1 Tsp. Each – Salt And Pepper Or to taste
- 1 Tsp. Cumin
- ¼ Cup Water
- Add the peeled, cubed, sweet potatoes in a food processor. Process until fine. Set aside. In a large nonstick skillet, add the oil. When the oil is hot, add the onions and garlic. Cook for about 45 seconds or until fragrant. Then add the black beans. Stir to combine.
- Add the (red) bell pepper, followed by the sweet potatoes, salt and pepper and cumin. Stir well to combine. Add the water. Stir and cover. Cook for 15 minutes or until the potatoes are soft. Stir occasionally. Serve warm as a side or main dish. Enjoy!