Cozy Sweet Potato Pilaf Recipe

Warm, nourishing, and full of color, Sweet Potato Pilaf brings together tender roasted sweet potatoes, perfectly seasoned rice, and aromatic spices for a cozy, satisfying dish. It works as a flavorful side or a filling vegetarian main dish that fits both weeknight meals and holiday tables. Whether you love sweet potatoes for their natural sweetness or you want a hearty rice recipe that stands out, this pilaf deserves a spot on your meal rotation.

Why You’ll Love This Recipe

• Naturally sweet, savory, and beautifully spiced
• Comforting vegetarian meal or perfect side for chicken and fish
• Simple everyday ingredients with rich flavor depth
• Great for holiday gatherings and meal prep
• Leftovers reheat well without losing texture

Ingredients

Sweet Potatoes and Rice

• 2 cups sweet potatoes peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 cup basmati or long-grain rice
• 2 cups vegetable broth

Aromatics and Seasoning

• 1 small onion finely diced
• 2 garlic cloves minced
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste
• 2 tablespoons dried cranberries or raisins
• 2 tablespoons chopped fresh parsley or cilantro

Optional Garnishes

• Toasted almonds or pistachios
• Lemon zest or a squeeze of lemon juice

Step-By-Step Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss diced sweet potatoes with olive oil, paprika, salt, and pepper. Spread in a single layer and roast 20 minutes until tender and caramelized.
3. Rinse rice until water runs clear. Heat a large skillet over medium heat.
4. Sauté onion 3–4 minutes until soft. Stir in garlic, turmeric, and cumin.
5. Add rice and toast lightly for 1 minute to coat it in spices.
6. Pour in vegetable broth, cover, and simmer 12–15 minutes until rice is fluffy.
7. Gently fold roasted sweet potatoes into the cooked rice.
8. Add dried cranberries and chopped herbs. Adjust seasoning and serve warm.

Tips & Variations

• Add chickpeas for extra plant-based protein.
• Use brown rice. Increase broth to 2 ½ cups and cook longer.
• Replace cranberries with dried apricots or cherries.
• Sprinkle toasted almonds or pistachios for texture.
• Add cinnamon for a warmer, deeper flavor profile.
• Substitute butternut squash for a seasonal variation.

Storage & Freezer Instructions

Refrigerator: Store in an airtight container up to 4 days.
Freezer: Cool completely, freeze up to 2 months. Thaw overnight and reheat in a covered skillet with a splash of broth for best texture.

Serving & Pairing Ideas

Serve Sweet Potato Pilaf with:

• Herb roasted chicken or turkey
• Baked salmon with lemon
• Grilled lamb or beef kofta
• Lentil soup for a vegetarian meal
• Green salad with apple cider vinaigrette

For holiday menus, garnish with nuts and extra herbs for color and texture.

Frequently Asked Questions

Can I make this recipe with quinoa instead of rice?

Yes, quinoa works well. Use 1 cup quinoa and 2 cups broth, and cook 15 minutes.

Is this dish naturally gluten-free?

Yes, as long as you use gluten-free vegetable broth.

Can I make it without dried fruit?

Absolutely. It adds balance, but you can skip it or replace it with toasted nuts.

Can I roast the sweet potatoes in advance?

Yes. Roast up to 48 hours ahead and refrigerate until ready to add.

Ready to Make It?

This Sweet Potato Pilaf brings warm, satisfying flavors to your table with very little effort. Every spoonful offers tender sweet potatoes, fluffy rice, aromatic spices, and a hint of natural sweetness that makes it perfect for weeknight dinners or cozy family meals. It stores well, reheats beautifully, and pairs with countless mains, making it a reliable dish you can return to anytime you need something nourishing and delicious.

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