Ingredients
- 1 large sweet potato peeled and cubed
- 2 tablespoons olive oil divided
- 1/4 teaspoon salt plus more to taste
- Pinch of ground black pepper
- Fresh parsley optional for garnish
Instructions
- 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. Do not over process to avoid a mushy texture.
- 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, then transfer immediately to a bowl. Garnish with fresh parsley if desired.
