Say goodbye to traditional rice and prepare to be captivated by the irresistible charm of riced sweet potato. Delightful vibrant colors and rich, earthy aroma is the best way to describe it. You will be ready to ditch plain old rice after you try it. We even give you 6 flavor variations to match your taste.
Grab your food processor with grater blades or a large-hole cheese grater, and shred those sweet potatoes. If they're too big for the chute, just cut them into halves or quarters. It is okay, if you end up with long strips resembling grated cheese. It will transform into a rice-like texture as you cook it.
Take a skillet or a frying pan and heat olive oil and butter over medium heat. Add the shredded sweet potato and season it with fajitas spice mix (or another seasoning to your taste), salt, and black pepper.
Sauté the riced sweet potato until it turns tender in just around 15 minutes. Cook it for 10 more minutes, and you'll get them caramelized and slightly crispy.
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Notes
Variations
Thai: Add ½ tsp of lemongrass and ginger each.
Mediterranean: Add ¼ tsp of rosemary and thyme each.
Moroccan: Turn it into a pilaf, by adding a blend of warm spices such as cinnamon, cumin, and paprika, along with dried fruits like apricots or raisins.