PilafAmericanEasy

Sweet Potato Rice

Name: Sweet Potato Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tablespoons (30 g) unsalted butter, cold; 1 medium (about 8 oz) (225 g) sweet potato, peeled and cut into ½-inch (1.3 cm) cubes; 1 large (40 g) shallot, minced; 1 cup (200 g) long-grain white rice, uncooked; 1¾ cups (415 ml) vegetable or chicken broth; 4 leaves (4 g) fresh sage leaves, roughly chopped; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A warm, aromatic pilaf where tender sweet potato cubes and nutty long-grain rice are cooked together with sage-infused butter and broth. The sweet potato softens into creamy bites while the rice stays fluffy, making this an elegant side that pairs beautifully with roasted poultry, pork, or vegetables.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: 4 servings (about 1 cup each)

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Steps

Before you start

Use long-grain white rice (basmati or jasmine work well)
Peel and cube the sweet potato just before cooking so it doesn't dry out or oxidize
Have your broth warm or at room temperature before adding to the pan

1
Toast rice in butter
- Melt the butter in a medium saucepan (2-quart capacity) over medium heat.
- Add the minced shallot and cook, stirring often, for about 1 minute until softened and fragrant.
- Add the uncooked rice and stir constantly for 2–3 minutes, coating each grain in the butter.
- The rice should look slightly translucent at the edges and smell nutty.
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Ready when: Rice is lightly toasted and fragrant; grains are coated in butter
Tip: Don't skip toasting the rice—it develops flavor and helps keep grains separate as they cook.
2
Add broth and sweet potato
- Pour the broth carefully into the pan (it will steam briefly), then add the sweet potato cubes and chopped sage.
- Stir well to combine.
- Bring to a boil over medium-high heat, then taste and season lightly with salt and pepper—remember the broth adds saltiness, so go easy.
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Ready when: Liquid comes to a boil; steam rises from the pan
Tip: Keep the heat at medium-high to bring the liquid to a boil quickly, which helps rice cook evenly.
3
Cover and simmer
- Reduce heat to low, place the lid on the saucepan, and let the rice and sweet potato simmer undisturbed for 18–20 minutes.
- Do not stir or lift the lid during cooking—this allows steam to cook the rice evenly.
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Ready when: All liquid is absorbed; you may see small steam holes in the rice
Tip: If you hear sizzling, the heat is too high—reduce it slightly to prevent burning the bottom. If rice seems wet after 20 minutes, uncover and cook 1–2 more minutes on low heat.
4
Rest and fluff
- Remove the pan from heat and let it sit, covered, for 5–10 minutes.
- Then remove the lid and gently fluff the rice with a fork, mixing in the sweet potato pieces and sage.
- Taste and adjust seasoning with salt and pepper.
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Ready when: Rice grains are tender and separate; sweet potato is fork-tender
Tip: The resting period is crucial—it lets carryover heat finish cooking the rice without drying it out.

Good to know

Tips

For a richer dish, stir in 2 tablespoons of cream or a splash of crème fraîche just before serving.
Toast a handful of toasted nuts (pecans or walnuts) as a garnish to add crunch and earthy flavor.
This pilaf pairs wonderfully with roasted turkey, ham, or pork chops, and complements vegetable-forward meals like roasted Brussels sprouts or sautéed greens.
If your sweet potato is very large, use a smaller one or measure it by weight—uneven cubes will cook inconsistently.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place in a saucepan with a splash of water or broth over medium-low heat, stirring gently, until warmed through (about 5 minutes). Freezing is not recommended, as the texture of the sweet potato becomes grainy after thawing.

Substitutions

fresh sage leaves → fresh thyme or rosemary. Use the same amount; these herbs pair beautifully with sweet potato and add an earthy, warming note.
sweet potato → butternut squash or pumpkin puree (½ cup/120 ml stirred in after toasting the rice). Puree gives a smoother, creamier pilaf; cube squash like the sweet potato if you prefer texture.
vegetable or chicken broth → apple cider or a mixture of half broth and half apple juice. The slight sweetness complements the sweet potato beautifully and adds complexity.
long-grain white rice → jasmine or basmati rice in the same amount. Both have a fragrant aroma and tender texture that work well here. Avoid brown or wild rice, which require longer cooking.