Breakfast Fried Sweetpotato Rice
Recipe developed for the North Carolina SweetPotato Commission by Shaped by Charlotte.
- 2 Medium North Carolina sweetpotatoes
- 4 Slices bacon (regular or turkey)
- 2-3 tbsp Coconut aminos (add more to taste, if desired)
- 1 Large red bell pepper, diced
- 1/2 Small white or yellow onion, diced
- 1 Large clove garlic, minced or pressed
- 2 Eggs, whisked
- 1/4 cup Thinly sliced green onions
- Everything bagel seasoning
- Cut sweetpotatoes into ~1-inch cubes and add to the bowl of a food processor
- Pulse slowly, until the sweet potatoes resemble the look, texture, and size of rice (working in batches if necessary). Be careful not to over process.
- Cook bacon in a large skillet until crisp. Once cooked, transfer bacon to a plate but keep bacon fat in the skillet to cook the remaining ingredients. *Alternatively, you can remove the bacon fat and add one tablespoon of preferred cooking oil (toasted sesame oil, olive oil, or avocado oil work best here). Chop cooked bacon into small, bite-sized pieces.
- Add bell pepper, onion, and garlic to the skillet, and sauté over medium heat until onions are translucent (about 3 minutes).
- Add sweetpotato rice and coconut aminos and cook, stirring frequently, until sweetpotato rice is tender (about 4 to 5 minutes).
- Push the sweetpotato rice mixture to one side of the skillet and raise the heat a tad. Add a small drizzle of oil or cooking spray to the other side of the skillet and add the whisked eggs. Scramble until cooked through (about 2 to 3 minutes).
- Add chopped bacon to the skillet, stir all of the contents of the skillet together, and remove from the heat.
- Serve garnished with everything bagel seasoning and green onion.