Rice Cooker Sweet Potatoes plus Three Quick Bowls.

Rice cookers make sweet potatoes soft and sweet with almost no effort. Our Orange Kalim aw from Bukidnon cooks well as whole roots or as pieces placed on top of rice. You can set it and focus on other things while it cooks.

Why this method works

Gentle, even heat gives you a fluffy or moist texture depending on how much water you add. It is simple, reliable, and perfect for busy days.

What you need

• Rice cooker

• Whole sweet potatoes with similar size

• Clean water

• Optional steamer basket if your cooker has one
  

Method 1: Whole sweet potatoes in the rice cooker

1. Scrub well and pierce the skin a few times.

2. Place sweet potatoes in the pot. Add a little water. Cover the base of the pot by about one to three centimeters. Less water gives a drier fluffy texture. More water gives a moist sticky texture.

3. Choose the White Rice cycle for small to medium sweet potatoes. For larger ones use Brown Rice or run a second cycle.

4. When the cycle ends check doneness with a skewer. If there is resistance cook for half to one more cycle.

5. For crisp skin finish in a hot toaster oven or air fryer for a few minutes until the skin crackles.
   

Tip: Keep potatoes in a single layer so they cook evenly.

Method 2: Cook sweet potatoes on top of rice

1. Rinse your rice and add the usual amount of water to the inner pot.

2. Place whole or cubed sweet potato on top of the rice. Do not mix.

3. Cook on your normal White Rice or Mixed Rice setting.

4. After cooking you can remove the sweet potatoes for bowls or break them into chunks and fold into the rice.
   

Optional steamer basket method

If your cooker has a steam basket you can steam sweet potato cubes while rice cooks below. Cut into two centimeter pieces and place in the basket. Start steaming near the beginning of the rice cycle so both finish together. Follow your cooker manual since steam strength and cycle time vary.

Safety, storage, and reheating

• Serve soon after cooking. Keep warm is fine for a short time but do not leave food sitting for long.

• Refrigerate leftovers within two hours.

• Cooked sweet potatoes keep three to four days in a sealed container in the fridge.

• Reheat cubes or chunks in the microwave until hot or air fry two to four minutes to bring back some crisp.
  

Three quick bowls

Each serves one. Start with about half a cup of cooked sweet potato, then add protein, fiber, and flavor.

Egg and tomato bowl Warm sweet potato chunks. Add one hard boiled egg, sliced tomatoes, chopped spring onions, a squeeze of calamansi, and a little olive oil and salt.

Tuna yogurt cucumber bowl Flake tuna in plain yogurt with salt and pepper. Add sliced cucumber and dill or spring onions. Spoon over warm or chilled sweet potato.

Peanut chili greens bowl Sauté pechay or spinach with garlic. Add warm sweet potato, a spoon of peanut butter thinned with a little hot water, and a few drops of chili oil. Top with roasted peanuts.

Ready to try this with Orange Kalim aw from Bukidnon Order at baligya.store for pickup or delivery in Metro Manila.

Sources

• Okonomi Kitchen. Rice cooker method for whole sweet potatoes with water levels, cycle choice, and optional oven or air fryer finish. Okonomi Kitchen

• Just One Cookbook. Sweet potato rice with the rice cooker method and tips for placing sweet potato on top of rice. Just One Cookbook

• MJ and Hungryman. Place whole sweet potatoes on top of rice in a rice cooker and cook on the normal setting. MJ and Hungryman

• The Spruce Eats. How to use a rice cooker steam function and steam basket basics. The Spruce Eats

• Zojirushi. Keep warm guidance for cooked rice and quality considerations over time. Zojirushi

• FSIS. Leftovers safety rule to refrigerate within two hours and reheat safely. Food Safety and Inspection Service

• University of Kentucky Extension. Safe handling of cooked rice and hot holding above 60°C or 140°F. FCS HES