One Pot Spiralized Sweet Potato Rice With Dairy Free Garlic Cream Sauce

sweet potato rice with garlic sauce

Do you ever get pumped to make a recipe you’ve been wanting to make, then it all gets ruined because you screwed up one tiny little part of the recipe?! Welp – it happens alllllll the dang time to me, but I always do my best to try to create a new and more “evolved” recipe from my mistakes. 

My intention with this recipe was to make a dairy free sweet potato noodle Alfredo with my new BELLA Housewares electric spiralizer. Instead, I overcooked the noodles and they turned into rice. I had two options, scratch the recipe, or evolve it into something new.

sweet potato rice with garlic sauce

So I evolved it into a garlicky creamy dairy free rice dish and I am proud to say it is still delish! 

 I’ve got two secret ingredients in this recipe that makes it dairy free, and since I want to focus on making all my healthy recipes EASY and quick, I didn’t make everything in this recipe from scratch. 

To give this rice the nutty, cheesy flavor, I used nutritional yeast, and Tofutti Sour Cream. If you want a sour cream alternative that is tofu free  I would opt for a vegan brand that is nut based instead. 

sweet potato rice with garlic sauce

This recipe took me just over 30 minutes to make and can be served alone as one big comforting serving of sweet potato goodness, or with a wilted spinach salad with red onions and walnuts. 

Riced Sweet Potato With Dairy Free Garlicky Cream Sauce


  • 2 medium sweet potatoes, spiralized through a spiralizer (I used my electric spiralizer from Bella)
  • 1 shallot
  • 3 cloves of garlic
  • 1 tub of Tofutti vegan sour cream
  • 1/4 cup of “I can’t believe it’s not butter” vegan butter spread
  • 1/4 cup nutritional yeast
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 3 tbsp Trader Joes African Smoke seasoning 


  1. Dice the shallot and garlic and in a big pot add 1 tbsp of butter spread and cook the shallot and garlic for 2-3 minutes.
  2. Spiralize the sweet potato, and add the sweet potato to the pot. Cook for about 4-5 minutes with the garlic and shallot only.
  3. Add the tub of toffuti, the rest of the butter and the remaining ingredients in the pot. Continue cooking for about 15-20 minutes. As you mix together all of the ingredients, the sweet potato noodles will start to break apart and turn into a rice consistency.
  4. Serve and enjoy!

If you want to use regular sour cream and regular butter, you can do so – as always I like to offer dairy free options! 

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