So, Sweet Potato Pilaf—Let Me Tell You…

You know those days when you open the fridge and, honestly, you don’t even remember doing the grocery shopping? That’s how my first Sweet Potato Pilaf happened. Classic case of “hmm what’s not going soft in that bin?” I grabbed a sweet potato, some leftover rice—and a wild idea. By the way, my brother still swears this dish is just my excuse to eat more carbs. He’s not wrong! Anyway, this is the recipe that’s saved more dinners than I’d like to admit, and it’s fault-tolerant, which is exactly my speed. If my dog had opposable thumbs, I’d let him stir the pot.

Why We Keep Coming Back to This Dish

I make this when I want something comforting but am just done cooking fancy stuff (you know those days). My family goes crazy for this—especially the crispy bits that stick to the pan (absolutely the cook’s treat, by the way). And, honestly, if you’re not in the mood for a pile of dishes, this is a one-pan hero dish. Plus, it survived my first attempt when I straight-up forgot to rinse the rice. Still tasted okay. That’s a minor miracle, right?

What You’ll Need (and What You Can Get Away With)

1 big sweet potato, peeled and diced — I use orange ones, but the purple kind looks wild if you’re feeling fancy. Honestly, even a yam has snuck in here before.
1 cup uncooked basmati rice (or jasmine works; heck, leftover rice is my lazy hack)
2 tbsp olive oil or butter (sometimes I mix both if I’m feeling reckless)
1 small onion, chopped — Red, white, or yellow… gran, rest her soul, always swore by Spanish onions
2 cloves garlic, minced — More if you’re a garlic fiend
1/2 tsp ground cumin (optional, but nice)
1/2 tsp smoked paprika (sometimes I skip it, don’t tell my kids)
2 cups veggie or chicken broth (cube-and-water mix is fine, no shame)
1/3 cup raisins or dried cranberries (or nothing—my husband claims this is heresy, I think it’s delightful)
Salt and pepper — whatever makes sense to your palate
A handful fresh parsley (or cilantro—controversial, I know)
A squeeze of lemon at the end, or not, I just love a zing

How You Actually Make Sweet Potato Pilaf

First thing, get your rice soaking in some water, just for 10-ish minutes, if you can remember (I forget half the time). It turns out fluffier, I think.
Grab your biggest skillet or pot. Warm up the oil or butter (or both—why not?) on medium heat. Throw in the chopped onion and a good pinch of salt. Sauté until soft and just a bit golden. This is when I like to add garlic; let it go for 30 seconds, enough that the kitchen smells amazing.
Sprinkle in cumin and paprika. If it smells a bit smoky, that’s when you know you’re on the right track.
Toss in diced sweet potato. Stir it all about to coat in flavor. (If the potato sticks, don’t stress—just add a splash more water. Or wine, if no one’s looking.)
Drain the rice, then add to the pan. Now stir like you mean it. Let those grains get toasty, 2 minutes or so. This is where I taste a bit just because—no kitchen police here.
Pour in the broth and bring to a gentle simmer. Toss in raisins or dried fruit if you’re using them. (And if not, you’re probably not alone.)
Put a lid on, drop the heat to low, and let it go for about 15 minutes. Don’t peek! I’ve ruined rice by being impatient—learn form my mistakes.
After 15-ish minutes, check if all the liquid’s gone. Fluff it with a fork. Throw in herbs and lemon juice right before serving. If the rice sticks a bit, scrape it off—that’s the good stuff.

Things I’ve Learned the (Sometimes) Hard Way

If you let it sit with the lid on another five minutes after cooking, it’s somehow tastier—but sometimes I forget and just eat it straightaway.
Adding too much liquid makes it gloopy. Not enough? Well, learn to chew thoroughly.
I always say I’ll measure the seasonings, but, honestly, I just eyeball it most nights.

Matchmaking: Variations and Experiments

Swap the raisins for chopped apricot…that was excellent.
Kidney beans? Add them with the rice if you want some protein.
One time I dumped in a handful of frozen peas. Didn’t change the world, but didn’t hurt either.
Once tried with quinoa instead of rice—didn’t love it, but maybe it’ll tickle your fancy.
Caraway seeds are wild in here, but, full disclosure, my partner says ‘never again.’

No Fancy Tools? No Worries

I use my old Dutch oven (seriously, it’s seen better days), but any big saucepan with a lid gets the job done. Frankly, I once used a regular frying pan and just covered it with a baking tray—worked fine except for some spillage. (Wear oven mitts, please!)

The Real Story on Storage

Tupperware in the fridge and you’re golden for up to three days. That being said, it never survives longer than tomorrow in my house. And, actually, I think it tastes better the day after—something magical happens in there. If you want to freeze some, do it before adding the herbs or lemon.

How We Like to Serve It—Just My Two Pence

Sometimes we munch this straight from the pan, peasant style. But it pairs beautifully with grilled chicken, or you can make it the star next to a big salad, like this one from Serious Eats. Or wrap it in a tortilla for a sort of hybrid burrito. My aunt always insisted on a dollop of thick yogurt on top, and now I do too.

Pro Tips (AKA What Not to Rush)

Let the onions get nice and soft—it brings way more flavor than you think (I tried skipping once and regretted it, trust me).
Rice needs its beauty rest under the lid; don’t get antsy and keep poking. Been there.
Run out of broth? Water with a pinch of salt totally works—read this, and other clever swaps, here: The Kitchn.

Questions and Curious Thoughts People Have Actually Asked Me

Does the sweet potato go mushy? — Sometimes, if you cut ’em too small. I actually prefer a bit of bite left! Oh, and don’t stir too wildly or they’ll break up.
Can I make it vegan? — Yup, just pick veggie broth and olive oil. Easy win.
How do you stop rice sticking? — Honestly, it just does sometimes. Use a good nonstick or stir a bit less. Or embrace the crispy bits, like I do.
Can I double this recipe? — For sure. But you might need a bigger pan (or just lots of patience at the stove).
What if I forget the lemon? — Still good. Sometimes I forget, too. (Lime sneaks in on taco night!)

Oh, and if you’re in the mood for more cozy, not-too-fussy dishes, my go-to recipe collection lives at Smitten Kitchen’s Vegetarian section. Always something new to try!

Lina

Sweet Potato Pilaf