Easy riced sweet potato is a healthy, nutritious, delicious, versatile side dish – a low-carb alternative to rice with a sweet, earthy flavor in under 20 minutes!
Place the cubed sweet potato in a food processor. Add 1 tablespoon of olive oil and a pinch of salt and pepper.
Pulse for 15 seconds or until you achieve the texture of grains of rice. Do not over blend it, or it will become mushy.
Place a large skillet over medium high heat and add the remaining 1 tablespoon of oil. Add the sweet potato and spread it on the pan in an even layer. Cook undisturbed for 1 minute. Mix well, spread it into an even layer, and cook undisturbed for 1 minute. Mix well, spread it into an even layer and cook for one more minute. Taste and adjust any salt and pepper levels.
Remove from heat and transfer into a bowl immediately or it will continue to cook in the hot pan.
Optionally, garnish with fresh parsley and serve.
Notes
Don’t over-blend: Otherwise, it will become mushy when cooked and not retain texture.
Use the correct cooking process: It’s important to spread it in a thin, single layer for caramelization and even cooking.
Don’t overcrowd the pan: Cook the riced sweet potato in batches, if needed, then place it all back in the skillet at the end to ensure it’s all warm.
Cooking time varies: We like tender-crisp texture, but increase the cooking time based on your preferred texture.