Roasted Sweet Potato & Brown Butter Risotto (and Contest Winner) {Tyler}

Anddddd, we’re back!

Sometimes, we forget to blog for a week, okay? But we still love you all and we’re sure you love us! Right…right?!

Anyway, last week was great – each of us celebrated Valentine’s with the person we love and we had our friends Rachael and Amy over with their hubbies for a super fun Valentine’s Dinner Party (pictures and details to follow next week)!

Now, to announce the winners of our contest with Erra Creations! Congrats to Casey and Lindsay! Thanks to everyone for entering.

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And on to this week’s recipe! For Eric’s birthday AND for our dinner party this past weekend I made a roasted sweet potato and brown butter risotto that is DELICIOUS! Folks have asked for the recipe several times, so I thought I’d finally share it with you all. It’s adapted from a recipe I found over on the How Sweet It Is blog. I hope you enjoy!

Roasted Sweet Potato and Brown Butter Risotto

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serves 4


  • 2 medium sweet potatoes
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoon olive oil
  • 2 tablespoons butter
  • 1 shallot – diced
  • 2 cloves garlic – minced
  • 1 1/2 cups arborio rice (I get mine at World Market)
  • 1 cup dry white wine
  • 4 cups vegetable or chicken stock
  • 2 tablespoons brown butter


  1. Preheat the oven to 400 F.
  2. Dice the sweet potatoes and toss one of the potatoes with the nutmeg, paprika, salt, pepper, and olive oil, spread on a baking sheet and roast in the oven for 30 minutes, or until soft, tossing every 10 minutes. Remove the potatoes, mash them (or puree in a food processor or blender) and set to the side.
  3. Heat the stock in a small saucepan on the stove over medium low heat.
  4. Heat a large heavy bottom pot over medium heat. Add the butter, shallot, remaining diced sweet potato, and a pinch of salt and cook for four minutes, then add the garlic and cook for two minutes, stirring constantly.
  5. Add the rice and cook for four minutes, stirring the rice until it becomes translucent and begins to toast.
  6. Add the wine and stir until the rice absorbs the liquid.
  7. Add the heated stock 1/2 cup at a time, stirring until the liquid is fully incorporated each time – this will take about 20 minutes for all the liquid to be incorporated.
  8. When all of the liquid is incorporated, test the risotto by trying it to make sure the rice is fully cooked. A spoonful of the risotto placed on a plate shouldn’t be too runny or too dry – it should spread around without much help and stay put without running all over the plate. (Does that make sense? If not comment below and I’ll try to explain it more. Or just Google it.)
  9. Turn the heat off and add the sweet potato puree and the brown butter.
  10. And SERVE!

I hope you enjoy it!




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