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Rice and cut sweet potatoes in bowl.

Sweet Potato and Rice

Kaylie
Sweet potato and rice is an easy and practical one pot meal. Made with just 3 easy ingredients, it’s budget friendly and can be made in about 30 minutes on the stovetop or rice cooker!
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Main Course, Side Dish
Cuisine American, Asian
Servings 2 people
Calories 457 kcal

Equipment

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

*Nutritional information is provided as an estimate only and may vary based on ingredients and cooking methods.
  • 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
 

Nutrition

Serving: 1.5cupsCalories: 457kcalCarbohydrates: 102gProtein: 9gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 451mgPotassium: 466mgFiber: 6gSugar: 5gVitamin A: 16031IUVitamin C: 3mgCalcium: 42mgIron: 5mg
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