Roasted Sweet Potato Pilaf

roasted sweet potato pilaf


  • 3 1/2 cups (1/2-inch) sweet potato, cubed and peeled
  • Cooking spray
  • 2 teaspoons olive oil
  • 1 cup onion, diced
  • 1/3 cup celery (about 1 rib), diced
  • 2 teaspoons garlic, minced
  • 4 cups fat-free, less-sodium chicken broth
  • 1 cup brown, white, or wild rice
  • 2 teaspoons fresh sage, chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 bay leaf


Preheat oven to 400°. Arrange sweet potatoes in an even layer on a jelly-roll pan coated with cooking spray. Bake at 400° for 35 minutes or until tender and just until they begin to brown, stirring after 18 minutes. Remove from oven, and set aside. Heat oil in a large saucepan over medium-high heat. Add onion, celery, and garlic to pan; sauté 3 minutes or until onion is tender. Add broth and remaining ingredients to onion mixture, stirring to combine; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until rice is done and liquid is mostly absorbed. Remove from heat; discard bay leaf. Add potato mixture; stir gently to combine.