Barbadian Sweet Potato Butter Rice

Name: Barbadian Sweet Potato Butter Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1½ cups (300 g) basmati rice, rinsed under cold water until water runs clear; 1 whole (about 10 oz) (285 g) medium sweet potato, peeled and cut into ½-inch (1.25 cm) cubes; 4 tbsp (57 g) unsalted butter, cold, cut into small pieces; 2½ cups (600 ml) water; 2 sprigs (3 g) fresh thyme sprigs, lightly bruised; ¼ tsp (½ g) ground allspice; ¾ tsp (4½ g) sea salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

Silky basmati rice infused with roasted sweet potato, nutty brown butter, and warm spices. This Caribbean side dish combines soft rice with caramelized sweet potato pieces and aromatic thyme and allspice—a comforting, slightly sweet accompaniment to curries, stews, or grilled fish.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: About 4 cups (serves 4 as a side)

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Steps

Before you start

Peel and cut the sweet potato before you begin (can be done up to 2 hours ahead and stored covered)
Measure out the rice and rinse it if using long-grain basmati
Have water measured and ready

1
Brown the butter
- In a small skillet, melt the butter over medium heat, stirring occasionally.
- Continue cooking for 5–7 minutes, swirling the pan frequently, until the milk solids turn amber and smell fragrant and nutty.
- Watch carefully so it doesn't burn.
- Pour into a small bowl and set aside, reserving 1 tablespoon of the browned butter in the skillet.
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Ready when: Milk solids are amber-colored and smell deeply nutty
Tip: Keep the heat at medium so the butter browns rather than burns; too high and it will blacken quickly.
2
Toast and cook sweet potato
- Return the skillet with the reserved browned butter to medium-high heat.
- Add the sweet potato cubes and cook, stirring often, for 8–10 minutes until the edges turn caramelized and golden and the potatoes are just tender (a fork should pierce them easily).
- Transfer to a plate.
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Ready when: Sweet potato is golden at the edges and tender when pierced with a fork
Tip: Don't crowd the pan; let the potatoes sit briefly between stirs to develop caramelization.
3
Combine rice and aromatics
- In a medium saucepan, combine the rinsed rice, water, thyme sprigs, allspice, and sea salt.
- Stir once to combine.
- Bring to a boil over medium-high heat, stirring occasionally, for about 2 minutes.
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Ready when: Mixture boils actively with visible steam
Tip: Rinsing the rice removes excess starch and helps achieve separate, fluffy grains.
4
Simmer rice covered
- Reduce heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.
- The rice will steam gently and absorb all the liquid.
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Ready when: All liquid is absorbed and rice is tender
Tip: Resist the urge to peek; opening the lid releases steam and can result in unevenly cooked rice.
5
Fold in sweet potato and brown butter
- Remove the saucepan from heat and let rest, covered, for 5 minutes.
- Then remove and discard the thyme sprigs.
- Gently fold in the cooked sweet potato cubes and pour the remaining browned butter (from the small bowl) over the rice.
- Use a fork to gently fluff and combine, being careful not to mash the rice grains.
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Ready when: Rice is fluffy and sweet potato is evenly distributed
Tip: Fluff with a fork rather than stirring with a spoon to avoid breaking the grains and making the rice gummy.
6
Season and serve
- Taste the rice and adjust seasoning with a pinch of sea salt and freshly ground black pepper if needed.
- Transfer to a serving dish and serve warm.
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Tip: Taste before serving; brown butter can add richness, but the rice may need a little salt boost.

Good to know

Tips

Brown butter is key to this dish—it adds a rich, nutty depth that elevates the sweet potato and rice. Don't skip this step or use melted butter instead.
For the best texture, avoid stirring the rice while it cooks and resist peeking under the lid during simmering.
This rice pairs beautifully with curried chickpeas, spiced fish, or a hearty lentil stew—anything that benefits from its slightly sweet, buttery undertone.
Leftover rice can be fried the next day: heat a small amount of oil in a skillet, add the cold rice, break up any clumps, and fry over medium-high heat until warmed through and lightly crisped, about 5 minutes.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered saucepan over low heat with a splash of water (about 2 tablespoons per cup of rice), stirring occasionally, until heated through, 5–7 minutes. Do not freeze, as the texture of the reheated rice will become grainy.

Substitutions

basmati rice → Jasmine rice or long-grain white rice. Jasmine rice has a slightly floral note that complements the sweet potato well; adjust water ratio if using jasmine rice, which may need slightly less liquid.
fresh thyme sprigs → ½ tsp dried thyme or ¼ tsp dried oregano. Dried thyme is more concentrated; use half the amount. Oregano adds a slightly different flavor but is a good Caribbean alternative.
ground allspice → ¼ tsp ground nutmeg or a pinch of cinnamon. Nutmeg is warmer and more floral; cinnamon adds sweetness. Use either alone or combine both for a spice blend.
medium sweet potato → Butternut squash or regular potato. Butternut squash adds a similar sweetness; regular potato (without the sweetness) is more neutral and pairs well with the brown butter and allspice.