Hands down, this Sweet Potato Risotto will become one of your favorite sweet potato recipes for so many reasons!
In a large bowl, combine chopped sweet potatoes with olive oil, plus salt, pepper, nutmeg, and paprika. After adding the seasoning, toss well to coat all the sweet potatoes.
Spread on a baking sheet and bake for 30 minutes, tossing every 10 minutes.
Remove from the oven and carefully mash with a large fork until pureed. You can also use a blender, food processor, mixer, or potato masher. Set aside once mashed.
Heat a small pot over medium-high heat and add chicken stock. Once boiling, turn the heat down so it’s no longer boiling.
Heat a large saucepan over medium-low heat. Add in the remaining olive oil and butter. Then, add in shallots with a pinch of salt. Add in minced garlic.
Increase heat slightly and add in your rice, stirring to coat. Cook for about 5 minutes, stirring 2-3 times until the rice is translucent and begins to toast.
Reduce heat to medium-low and add in the wine. Continue to stir as the rice absorbs the wine. When most of it is absorbed, add about ½ cup of the warm chicken stock.
Repeat the process, continuously stirring until the stock is absorbed, then add another ½ cup.
Repeat until all of the stock is used and absorbed and the rice is cooked. Reduce the heat to low and stir in about 1 cup of the sweet potato puree.
Stir in Parmesan cheese and brown butter, mixing to combine. Taste and season additionally if desired. Top with bacon pieces.
Serve risotto in bowls, topped with additional cheese, and a sprinkle of fresh herbs, and serve immediately!