Peel the sweet potato and cut into 1-2” pieces. Add the sweet potato pieces to a food processor and pulse/process using the “S” blade until broken down into very small pieces. We ran our processor on low for about 15-20 seconds.
Heat a large rimmed skillet (cast iron or non-stick will work best) over medium heat. Add 2 tsp of the avocado or olive oil and 1/2 of the shredded sweet potato. Season with 1/8 tsp salt and stir to evenly coat the potato in the oil and salt. Then spread it out into an even layer and cook undisturbed for 1-2 minutes, until very lightly browned on the bottom. Toss the potato, spread it out again and turn the heat to low. Cover and let cook for 5–7 minutes, stirring occasionally, until the potato is fragrant and cooked through. Set aside the cooked “rice,” then repeat with the remaining oil, sweet potato, and salt.
Leftovers keep for 2-3 days in the refrigerator or in the freezer for 1 month. Leftovers are best reheated in a skillet over medium-high heat for crispy results, or microwave for more tender “rice.”
Video
Notes
*Nutrition information is a rough estimate calculated with avocado oil.