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Mexican Sweet Potato "Rice"

Our take on sweet potato “rice” involves spiralizing the sweet potatoes on the thin spaghetti blade, and then chopping them into small pieces the size of rice! What a healthy alternative to normal rice!


  • 2 large sweet potatoes, peeled, ends trimmed and cut in half
  • 1 tsp (5 mL) canola oil
  • 1 cup (250 mL) black beans, drained and rinsed
  • 1 cup (250 mL) canned corn, drained
  • 1/2 cup (125 mL) vegetable broth
  • 1/4 cup (50 mL) chopped fresh cilantro
  • 1   lime, juiced
  • 1/4 tsp (1 mL) salt
  • 1   plum tomato, seeded and chopped


  1. Spiralize the sweet potatoes with the spaghetti blade on the Veggie Spiralizer

  2. Place potatoes on a cutting board. Working in batches, coarsely chop sweet potatoes with a chef’s knife until the size of rice (see Cook's Tip). 

  3. Heat oil in 12” (30 cm) Executive Nonstick Skillet over medium heat 3-5 minutes or until shimmering. Add potatoes, beans, corn, broth, cilantro, juice and salt; cook 4-5 minutes, or until potatoes are tender, stirring occasionally.

  4. Just before serving, top with tomato.


  • 6  servings of 3/4 cup/175 mL

Nutrients per serving:

Calories 160, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 520 mg, Carbohydrate 34 g, Fiber 7 g, Protein 5 g

Cook's Tips:


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