Easy Sweet Potato “Rice”

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Sautéing sweet potato rice in a cast iron skillet

Rice, rice baby! We love rice. We also love sweet potatoes. We’re also not new to turning vegetables into “rice,” and this sweet potato rice is our new favorite! It’s nutrient-packed, endlessly versatile, and just as quick and easy as white rice. 

We love enjoying this salty-sweet “rice” with our Spicy Mushroom Black Bean Fritters, Smoky BBQ Beans, Mexican Shredded Chicken, and more. That sweet + spicy combo? Perfection. Just 3 ingredients and 15 minutes required, friends. Let us show you how it’s done! 

Chopping a sweet potato into cubes

How to Make Sweet Potato Rice

First things first, how does one even make a sweet potato “rice-like”!? After some trial and error, we found the best result came from roughly chopping the sweet potato by hand before blitzing it in the food processor.

Cubed sweet potato in a food processor

After a few turns around the “dance floor” (a.k.a. blades of the machine…), the sweet potato is transformed into bits and pieces that are evenly sized and ready for cooking!

Sweet potato broken down into small pieces in a food processor

To cook the sweet potato rice, the potato bits and pieces are added to a hot skillet with olive or avocado oil and sea salt. It cooks in a thin, single layer for even caramelization and is done in less than 10 minutes! Yep, that’s it!

Sweet potato rice in a cast iron skillet before cooking

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

Perfectly tender
Quick & easy
& SO versatile!

It’s a wholesome side that pairs especially well 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 Chicken, Smoky BBQ Beans, or Chipotle Tofu Chilaquiles.

More Sweet Potato Favorites

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Bowl of our easy sweet potato rice recipe

Easy Sweet Potato “Rice”

Endlessly versatile, nutrient-packed sweet potato rice that’s just as quick and easy as white rice! Just 3 ingredients and 15 minutes required!
Author Minimalist Baker
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 (~3/4 cup servings)
Course Helpful How-to, Side
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days


  • 1 large sweet potato (we like Garnet or Jewel varieties // 1 large sweet potato yields ~4 cups shredded or 450 g)
  • 4 tsp avocado or olive oil (DIVIDED)
  • 1/4 tsp sea salt (DIVIDED)


  • Peel the sweet potato and cut into 1-2” pieces. Add the sweet potato pieces to a food processor and pulse/process using the “S” blade until broken down into very small pieces. We ran our processor on low for about 15-20 seconds.
  • Heat a large 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 in the oil and salt. Then spread it out into an even layer and cook undisturbed for 1-2 minutes, until very lightly browned on the bottom. Toss the potato, spread it out again and turn the heat to low. Cover and let cook for 5–7 minutes, stirring occasionally, until the potato is fragrant and cooked through. Set aside the cooked “rice,” then repeat with the remaining oil, sweet potato, and salt.
  • Serve immediately! We love sweet potato rice with smoky or spicy dishes like Spicy Mushroom Black Bean Fritters, Smoky Instant Pot Black Eyed Peas & Greens, 1-Pan Mexican Shredded Chicken, Smoky BBQ Beans, and Chipotle Tofu Chilaquiles. And be on the lookout for a new recipe coming soon!
  • Leftovers keep for 2-3 days in the refrigerator or in the freezer for 1 month. Leftovers are best reheated in a skillet over medium-high heat for crispy results, or microwave for more tender “rice.”



*Nutrition information is a rough estimate calculated with avocado oil.

Nutrition (1 of 2 servings)

Serving: 1 (~3/4 cup) serving Calories: 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 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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  1. Beth says

    Love your recipes! I’ve been lurking for years :)

    I don’t have a big enough food processor, would grating sweet potatoes on a box grater do the job?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks Beth! We’re so glad you enjoy our recipes! We tried grating it on a box grater and found that it just became a pile of mush. You could very finely chop it by hand, or with a vegetable dicer/chopper, or work in batches with a smaller food processor. Hope that helps!

  2. Jetta says

    This is a great idea, I love healthy, quick and sweet potatoes. I am going to try it with the skins left on and will use vegetable broth instead of oil, I am oil free. Did you ever try it with the skin on?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jetta! This should be just fine with the skins left on. We haven’t try it that way yet.