Place the cubed sweet potato in a food processor. Add 1 tablespoon olive oil, salt, and a pinch of pepper. Pulse for about 15 seconds until the texture resembles grains of rice.
Heat a large skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Spread the riced sweet potato evenly in the skillet and cook undisturbed for 1 minute.
Stir and spread again; repeat this process two more times for a total of about 3 minutes until lightly browned. Taste and adjust salt and pepper if needed.