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Simple Candy Potato “Rice” – Minimalist Baker Recipes

Sautéing sweet potato rice in a cast iron skillet

Rice, rice child! We love rice. We additionally love sweet potatoes. We’re additionally not new to turning vegetables into “rice,” and this candy potato rice is our new favourite! It’s nutrient-packed, endlessly versatile, and simply as fast and simple as white rice. 

We love having fun with this salty-sweet “rice” with our Smoky BBQ Beans, Mexican Shredded Chicken, and extra (new recipe coming quickly!). That candy + spicy combo? Perfection. Simply 3 components and quarter-hour required, buddies. Allow us to present you the way it’s executed! 

Chopping a sweet potato into cubes

Find out how to Make Candy Potato Rice

First issues first, how does one even make a candy potato “rice-like”!? After some trial and error, we discovered one of the best outcome got here from roughly chopping the candy potato by hand earlier than blitzing it within the food processor.

Cubed sweet potato in a food processor

After just a few turns across the “dance flooring” (a.okay.a. blades of the machine…), the candy potato is remodeled into bits and items which can be evenly sized and prepared for cooking!

Sweet potato broken down into small pieces in a food processor

To cook dinner the candy potato rice, the potato bits and items are added to a sizzling skillet with olive or avocado oil and sea salt. It cooks in a skinny, single layer for even caramelization and is completed in lower than 10 minutes! Yep, that’s it!

Sweet potato rice in a cast iron skillet before cooking

We hope you LOVE this candy potato rice! It’s:

Salty-sweet
Completely tender
Fast & straightforward
Scrumptious
& SO versatile!

It’s a healthful aspect that pairs particularly effectively with smoky and spicy dishes. Attempt it with our Smoky Instant Pot Black Eyed Peas & Greens, 1-Pan Mexican Shredded Chicken, Smoky BBQ Beans, or Chipotle Tofu Chilaquiles. And keep tuned for a brand new scrumptious pairing coming quickly!

Extra Candy Potato Favorites

For those who do this recipe, tell us! Depart a remark, price it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!

Bowl of our easy sweet potato rice recipe

Prep Time 5 minutes

Cook dinner Time 10 minutes

Complete Time 15 minutes

Servings 2 (~3/4 cup servings)

Course Useful How-to, Aspect

Delicacies Gluten-Free, Vegan

Freezer Pleasant 1 month

Does it preserve? 2-3 Days

  • 1 giant candy potato (we like Garnet or Jewel varieties // 1 giant candy potato yields ~4 cups shredded or 450 g)
  • 4 tsp avocado or olive oil (DIVIDED)
  • 1/4 tsp sea salt (DIVIDED)
  • Peel the candy potato and lower into 1-2” items. Add the candy potato items to a food processor and pulse/course of utilizing the “S” blade till damaged down into very small items. We ran our processor on low for about 15-20 seconds.
  • Warmth a big rimmed skillet (cast iron or non-stick will work greatest) over medium warmth. Add 2 tsp of the avocado or olive oil and 1/2 of the shredded candy potato. Season with 1/8 tsp salt and stir to evenly coat the potato within the oil and salt. Then unfold it out into an excellent layer and cook dinner undisturbed for 1-2 minutes, till very frivolously browned on the underside. Toss the potato, unfold it out once more and switch the warmth to low. Cowl and let cook dinner for five–7 minutes, stirring often, till the potato is aromatic and cooked by way of. Put aside the cooked “rice,” then repeat with the remaining oil, candy potato, and salt.
  • Serve instantly! We love candy potato rice with smoky or spicy dishes like Smoky Instant Pot Black Eyed Peas & Greens, 1-Pan Mexican Shredded Chicken, Smoky BBQ Beans, and Chipotle Tofu Chilaquiles. And be looking out for a brand new recipe coming quickly!
  • Leftovers preserve for 2-3 days within the fridge or within the freezer for 1 month. Leftovers are greatest reheated in a skillet over medium-high warmth for crispy outcomes, or microwave for extra tender “rice.”

*Diet data is a tough estimate calculated with avocado oil.

Serving: 1 (~3/4 cup) serving Energy: 274 Carbohydrates: 45.3 g Protein: 3.5 g Fats: 9.2 g Saturated Fats: 1.1 g Polyunsaturated Fats: 1.3 g Monounsaturated Fats: 6.4 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 416 mg Potassium: 758 mg Fiber: 6.8 g Sugar: 9.4 g Vitamin A: 5320 IU Vitamin C: 5.4 mg Calcium: 68 mg Iron: 1.4 mg

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