Sweet potato and rice is an easy and practical one pot meal. Made with just 4 easy ingredients, it’s budget friendly and can be made in about 30 minutes on the stovetop or rice cooker! It's a comforting and filling rice bowl that I’ve enjoyed since childhood. Serve this as a main or side dish for a quick snack, simple side dish or an easy and comforting dinner.
Table of contents
- What is sweet potato and rice ?
- Why this combination works
- Ingredients
- How to cook Sweet Potatoes and Rice on the Stovetop
- Sweet Potato and Rice in the Rice Cooker
- How to serve Sweet potato and Rice
- What to serve with sweet potato and rice
- Tips
- Approximate s hort grain rice nutrition
- Approximate Japanese sweet potato nutrition
- Storage options
- F requently asked questions
- More family friendly easy recipes to enjoy
What is sweet potato and rice?
This is a simple dish that combines cut sweet potatoes and white rice, cooked together over the stovetop or rice cooker. This is the ultimate one pot meal with the flavors and texture of a creamy sweet potato mixed with fluffy seasoned rice. It makes a delicious side dish or full meal.
Why this combination works
One pot meal - no extra dishes, just one pot for effortless, deliciously seasoned rice, made with just 4 simple ingredients.
Sweet and savory flavor - with umami seasoning and naturally sweet potatoes, this dish will be a family favorite, especially with the kids!
Satisfying meal - A hearty combination of healthy carbs - rice and sweet potatoes that keeps you full all day.
Ingredients
Sweet potatoes - Any variety works, but Japanese sweet potatoes, in my opinion, are the best for its creaminess and subtle sweetness to be combined with white rice.
Rice - short grain rice gives a nice sticky and chewy texture. Use long grain rice if you like a drier, flufflier texture.
Soy sauce - for just a touch of salty umami to flavor the rice.
How to cook Sweet Potatoes and Rice on the Stovetop
- Wash and scrub the potatoes, then cut into 2 inch pieces.
- Rinse and drain the rice.
- Add 1 ¼ cup water to the rice in a medium stock pot. Add the salt and soy sauce. Stir well.
- Place the potatoes on top of the rice.
- Bring the water to a boil on medium heat, then cover the pot with a lid and reduce the heat to low. Simmer for about 30 minutes, or until the water is fully absorbed and the rice and potato is cooked through.
- To serve, gently break the potatoes up into the rice and enjoy.
Sweet Potato and Rice in the Rice Cooker
1. Wash and scrub the potatoes, cut into 2 inch pieces.
2. Rinse the rice and drain well.
3. Add 1 ¼ cup water to the rice in the rice cooker pot. Add salt and soy sauce and stir with a spoon.
4. Place the potatoes on top of the rice.
5. Press cook or for a multi function rice cooker, cook on the white rice setting.
6. When done, mix the potatoes in the rice, fluff and serve.
How to serve Sweet potato and Rice
- Sprinkle it with some sesame seeds and green onions.
- Add protein of choice to cook with your rice cooker, like chicken or chinese sausage for a full meal.
- If preferred, use long grain rice like basmati and jasmine.
- Swap out soy sauce for other seasoning like tamari or coco aminos for a gluten-free option.
- Make the ultimate sweet potato rice bowl with an over-easy egg, topped with Japanese furikake seasoning.
What to serve with sweet potato and rice
Enjoy this delicious dish on its own or serve alongside other protein dishes that compliments the flavor like pan fried thin pork chops, cast iron roasted chicken or easy air fryer chicken drumsticks.
Tips
- Cut the potatoes evenly in the same size, about 2 inch chunks so it will cook evenly.
- If using a rice cooker, make sure to wipe the outer part of the pot to prevent burning of the pot.
- A multi-function or simple one function rice cooker will work for this recipe.
- Make sure to drain the rice well after rinsing. Excess water can result in mushy rice.
Approximate short grain rice nutrition
1 cup cooked white short grain rice
- Calories: 242
- Carbohydrates: 53.4 g
- Protein 4.4 g
- Fat: 0.4 g
Approximate Japanese sweet potato nutrition
3.5 oz Japanese sweet potato
- Calories: 91
- Carbohydrates: 21.1 g
- Protein: 0 g
- Fat: 0.18 g
Storage options
- Keep leftovers in an airtight container for up to 3 days.
- To make it last longer, store it in a freezer safe container, which will keep up to 3 months.
Frequently asked questions
This depends on your dietary goals.
Sweet potatoes have many nutritious benefits. They are nutrient dense, high in fiber, vitamins and antioxidants. Sweet potatoes and rice are both high in carbohydrates, which may raise blood sugar levels. It is important to eat rice and potatoes together in moderation if you are on a low carb diet or trying to manage your blood sugar levels.
Yes, sweet potato and rice makes a complete meal. This carb with carb combination will keep you satisfied and full much longer.
This will depend on your individual daily carbohydrate intake.
A cup of cooked short grain rice with about 3.5 oz of Japanese sweet potatoes is about 65- 75 grams of carbohydrates. This is a higher carb meal, but can still fit into a balanced diet when portion controlled appropriately.
More family friendly easy recipes to enjoy
Sweet Potato and Rice
Equipment
- 1 Medium pot or
Ingredients
- 1 cup short grain rice Use a standard U.S. measuring cup (1 cup = 240 ml), not the rice cooker cup
- 1 medium Sweet potato, Japanese potato preferred 12-15 oz
- 1 ¼ cup water
- 1 teaspoon soy sauce, low sodium
- ¼ teaspoon kosher salt
Instructions
Stovetop Method
- Scrub and wash the potatoes, then cut into 2 inch pieces. No need to peel the potatoes.
- Rinse and drain the rice. Make sure to drain the excess water well.
- Add water and rice to a medium stock pot. Add the salt and soy sauce and stir well with a spoon.
- Place the cut potatoes on top of the rice.
- Bring the water to a boil on medium heat, then cover the pot with a lid and reduce the heat to low. Simmer for about 30 minutes or until the water is fully absorbed and rice and potatoes are cooked through.
- When done, mix the potatoes in the rice, fluff and serve.
Rice Cooker Method
- Wash and scrub the potatoes, cut into 2 inch pieces. No need to peel the potatoes.
- Rinse and drain the rice. Make sure to drain the excess water well.
- Add water to the rice in the rice cooker pot. Add salt and soy sauce and stir with a spoon.
- Place the cut potatoes on top of the rice.
- Press cook or for a multi function rice cooker, cook on the white rice setting.
- When done, mix the potatoes in the rice, fluff and serve.
Notes
- Cut the potatoes evenly in the same size, about 2 inch chunks so it will cook evenly.
- If using a rice cooker, make sure to wipe the outer part of the pot to prevent burning of the pot.
- A multi-function or simple one function rice cooker will work for this recipe.
- Make sure to drain the rice well after rinsing. Excess water can result in mushy rice.
- Use a standard U.S. measuring cup (1 cup = 240 ml), not the rice cooker cup
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