Sweet potato casserole is a staple of the Thanksgiving feast. Now, I love any excuse to eat a dessert and call it a “vegetable,” but sometimes you want something a little different. I decided to create a dish that has a place with turkey and green bean casserole but your family is unlikely to have had before.
When I was trying to figure out what to make in lieu of traditional sweet potatoes with their marshmallow crown, I wanted something savory and unique. Risotto is delicious but takes a lot of work, so I usually just make it when there is something to celebrate. Combining these two ideas makes something truly special. This twist on classic risotto is time intensive, but absolutely delicious and invokes many of the same flavors your family is used to.
I realize kitchens can be hectic places on Thanksgiving day, so it will take some work to pull this together with so much going on. However, with a bit of planning, this sweet potato risotto can be the perfect addition to almost any Thanksgiving table. This could also be something you make to enjoy on a Fall day where the kitchen is a bit less busy.
- Vegetable peeler
- Sharp knife
- Medium pot
- Large, heavy skillet
- Rubber spatula or scraper
- 4 cups chicken stock
- 1 medium-sized sweet potato
- 3 Tbsp. butter
- 1/2 medium onion, diced
- 4-6 cloves garlic, diced
- 2 cups arborio rice
- 1/2 cup white wine
- Parmesan cheese to taste (about 1/4-1/2 cup)
- 1 tsp. ground cinnamon
- 1 tsp. ground black pepper
- Salt, to taste (remember the cheese adds salt as well)
- Peel and dice sweet potato.
- Place half of sweet potatoes to small dutch oven and add chicken stock. Simmer on medium low heat, until sweet potatoes are soft, about half an hour.
- Once stock is heated and sweet potatoes are soft, melt 1 1/2 Tbsp. butter on medium heat in large skillet. Add sweet potatoes and saute until they begin to soften.
- Add diced onions and garlic. Saute until onions soften and just start to brown.
- Remove vegetables from skillet and set aside. Melt remaining 1 1/2 Tbsp. butter to skillet.
- Add rice to skillet, stirring constantly until rice turns translucent and begins to brown. You’ll also notice the rice starts develops a nutty scent.
- When the rice starts to brown, deglaze the pan by adding wine and scraping the bottom of the pan to remove fond.
- Return vegetables to skillet. Add one ladle-full of chicken stock, continue stirring the rice until the stock is absorbed.
- Repeat until all the stock has been added and fully incorporated.
- Once all the stock has been absorbed by the rice; add grated Parmesan cheese, cinnamon, pepper, and salt.
- Serve with a dusting of grated Parmesan cheese and chives.