Easy Riced Sweet Potato
User Reviews
5
Easy Riced Sweet Potato
Description
This recipe begins by pulsing cubed sweet potato with olive oil, salt, and pepper in a food processor just enough to break the potato into small rice-grained pieces without pureeing. Cooking the riced sweet potato in a large skillet over medium-high heat in a thin, even layer promotes light caramelization. The cooking is done in intervals—cooking undisturbed for a minute, then mixing and spreading again, repeating three times—to develop a tender-crisp texture with some browned bits.
The texture remains distinct and avoids mushiness by careful pulsing and correct pan handling. The optional parsley garnish adds a fresh herbal note. The riced sweet potato can be served as a side dish or used as a rice substitute in various meals, making it versatile and nutrient-rich.
Ensuring not to overcrowd the pan and spreading the sweet potato thinly encourages even cooking and browning. The recipe is adaptable for textures, allowing the cook to adjust cooking time for preferred doneness, from tender-crisp to fully soft.
Ingredients
- 1 large sweet potato (1-pound), cubed
- 2 tablespoons olive oil divided
- salt pinch
- black pepper pinch
- parsley for garnish (optional
Instructions
- 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
- Pulse sweet potato just enough to get rice-sized grains and prevent mushiness when cooked.
- Spread the sweet potato in a thin, single layer for even caramelization and cooking.
- Cook in batches if necessary to avoid overcrowding the pan, then combine at the end to keep warm.
- Adjust cooking time to achieve preferred texture, from tender-crisp to softer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 4
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 114mg | 5% |
| Potassium | 584mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 24286IU | 486% |
| Vitamin C | 7mg | 8% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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