I am not sure where this idea came from, I may have seen it once on top chef, but I really can’t remember? But anyway whoever thought of it first had a great idea! I added a little honey to make it sweet and topped it with some toasted walnuts for a little protein.  Also unlike a traditional risotto you do not have to constantly stir this while it is cooking. In fact you don’t really stir at all or you might break up the sweet potato pieces.

Sweet Potato “Risotto”

1 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

2 cups, or one medium size sweet potato, finely diced

1/2 cup dry white wine

2 1/2 cups chicken stock, or vegetable stock

1 tbsp honey

1 tsp ground nutmeg

1 tbsp heavy cream

1/4 cup walnuts, chopped and toasted

Salt and Pepper to taste

Heat large pan over medium heat. Add olive oil. Once heated add onion and stir constantly till onions are translucent, about 3 minutes. Add garlic and cook for 1 more minute. Add sweet potatoes and stir to cover with olive oil. Add white wine and cook until liquid is almost completely absorbed. Add chicken stock, 1/2 cup at a time. Make sure all liquid is absorbed before adding the next 1/2 cup. This process will take about 45 minutes. Do not stir potatoes too much while cooking. Once the last 1/2 cup liquid is incorporated, gently stir in honey and nutmeg. Turn off heat and stir in heavy cream. Season with salt and pepper.

Serve topped with walnuts.