How to Make Maple Sweet Potato Rice, a Savory Thanksgiving Side!
Hosting the perfect holiday dinner and entertaining can be a lot of work, especially when you're cooking side dishes that take up extra time! This easy-to-make autumn rice will allow you to spend less time in the kitchen and more time at the table with your family. Try this savory stovetop creation for a quick harvest dish that's flavorful, sweet, and crunchy with an easy cleanup.
- 2 cups of brown rice
- 1 sweet potato (skinned, chopped into tiny cubes)
- 1/2 cup of pumpkin seeds
- 1/4 cup of maple syrup
- 3 tablespoons of honey
- 1/4 cup of coconut flakes
- Cinnamon, nutmeg, & allspice to taste
- Olive oil
Serving size: about 6 (one medium-sized bowl)
Preparation time: 30 minutes
Follow the directions on your package of rice, and boil the rice in a medium-sized pot on your range. Drench the bottom of your non-stick fry pan with olive oil, and turn the heat up on your stove to medium temperature. Add the sweet potato cubes into the pan. Make sure they have enough oil to remain moist at all times, otherwise they can easily dry out. As the sweet potato cooks, add in some cinnamon, nutmeg, and allspice to taste, allowing them to soak in the flavors. You can take the pan off the burner in the meantime if the sweet potato has finished cooking until the rice catches up. Once the rice is boiled, drain the water into your sink, and pour the rice over the sweet potato cubes. Add in the maple syrup, honey, pumpkin seeds, and coconut flakes. Depending on your preference, feel free to add in more of these ingredients... can't go wrong with a little extra sweetness. Mix everything together, allowing all of the flavors to mix and mingle. (Other yummy ingredients to add include raisins, cranberries, or walnuts!) Add some extra coconut flakes on top as garnish. Wait for the dish to cool... and enjoy!