Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: ~50 minutes
2 tablespoons olive oil, divided
2 cups sweet potatoes, peeled and cubed (½-inch pieces)
¼ cup onion, finely chopped
2½ to 3 cups chicken broth (or vegetable broth)
1 cup uncooked white rice (long grain, jasmine, or basmati)
½ teaspoon garlic powder
½ teaspoon ground thyme
½ teaspoon dried parsley
⅓ cup dried cranberries
⅓ cup chopped pecans, toasted
Salt and black pepper, to taste
Optional: fresh thyme, for garnish
Prep Sweet Potatoes: Toss sweet potato cubes with 1 tablespoon olive oil and a pinch of salt. Set aside.
Cook Onion: In a large skillet, heat remaining 1 tablespoon oil over medium heat. Sauté onion for 3–5 minutes until softened.
Add Sweet Potatoes: Add sweet potatoes to the skillet and cook for 8–10 minutes, stirring often, until tender.
Stir in Rice and Broth: Add rice and stir to coat. Pour in 2½ cups broth. Add garlic powder, thyme, parsley, salt, and pepper. Bring to a gentle boil.
Simmer Covered: Lower heat and cover. Let simmer for 18–20 minutes, until rice is tender and broth is absorbed. Add extra broth if needed.
Fluff and Finish: Turn off heat. Let rest 5 minutes. Fluff rice, then stir in cranberries and toasted pecans.
Serve Warm: Garnish with fresh thyme, if using. Serve warm as a main or side dish.
Find it online: https://easyrecipebooks.com/sweet-potato-rice-salad/