Straightforward Candy Potato “Rice” – Minimalist Baker Recipes
Rice, rice baby! We love rice. We moreover love sweet potatoes. We’re moreover not new to turning greens into “rice,” and this sweet potato rice is our new favorite! It’s nutrient-packed, endlessly versatileand easily as quick and easy as white rice.
We love having enjoyable with this salty-sweet “rice” with our Spicy Mushroom Black Bean Fritters, Smoky BBQ Beans, Mexican Shredded Hen, and further. That sweet + spicy combo? Perfection. Merely 3 parts and quarter-hour required, associates. Permit us to current you the best way it’s executed!
Learn to Make Sweet Potato Rice
First points first, how does one even make a sweet potato “rice-like”!? After some trial and error, we found the right consequence obtained right here from roughly chopping the sweet potato by hand sooner than blitzing it inside the meals processor.
After various turns throughout the “dance floor” (a.okay.a. blades of the machine…), the sweet potato is reworked into bits and gadgets which may be evenly sized and ready for cooking!
To arrange dinner the sweet potato rice, the potato bits and gadgets are added to a scorching skillet with olive or avocado oil and sea salt. It cooks in a thin, single layer for even caramelization and is accomplished in decrease than 10 minutes! Yep, that’s it!
We hope you LOVE this sweet potato rice! It’s:
Salty-sweet
Fully tender
Quick & easy
Delicious
& SO versatile!
It’s a healthful side that pairs significantly correctly with smoky and spicy dishes. Try it with our Spicy Mushroom Black Bean Fritters, Smoky Instant Pot Black Eyed Peas & Greens, 1-Pan Mexican Shredded Hen, Smoky BBQ Beans, or Chipotle Tofu Chilaquiles.
Further Sweet Potato Favorites
Do you have to do this recipe, inform us! Go away a comment, cost it, and don’t neglect to tag {a photograph} @minimalistbaker on Instagram. Cheers, associates!
Servings 2 (~3/4 cup servings)
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- 1 huge sweet potato (we like Garnet or Jewel varieties // 1 huge sweet potato yields ~4 cups shredded or 450 g)
- 4 tsp avocado or olive oil (DIVIDED)
- 1/4 tsp sea salt (DIVIDED)
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Peel the sweet potato and scale back into 1-2” gadgets. Add the sweet potato gadgets to a meals processor and pulse/course of using the “S” blade until broken down into very small gadgets. We ran our processor on low for about 15-20 seconds.
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Heat an enormous rimmed skillet (cast iron or non-stick will work best) over medium heat. Add 2 tsp of the avocado or olive oil and 1/2 of the shredded sweet potato. Season with 1/8 tsp salt and stir to evenly coat the potato inside the oil and salt. Then unfold it out into an excellent layer and put together dinner undisturbed for 1-2 minutes, until very calmly browned on the underside. Toss the potato, unfold it out as soon as extra and swap the heat to low. Cowl and let put together dinner for 5–7 minutes, stirring typically, until the potato is fragrant and cooked by. Put apart the cooked “rice,” then repeat with the remaining oil, sweet potato, and salt.
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Leftovers maintain for 2-3 days inside the fridge or inside the freezer for 1 month. Leftovers are best reheated in a skillet over medium-high heat for crispy outcomes, or microwave for further tender “rice.”
*Food regimen knowledge is a tricky estimate calculated with avocado oil.
Serving: 1 (~3/4 cup) serving Power: 274 Carbohydrates: 45.3 g Protein: 3.5 g Fat: 9.2 g Saturated Fat: 1.1 g Polyunsaturated Fat: 1.3 g Monounsaturated Fat: 6.4 g Trans Fat: 0 g Ldl 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
