Moving on to day three of the countdown to Thanksgiving. I recently made a spicy sweet potato risotto that would be a nice option for your Thanksgiving table. The sweet potato casserole was never a big hit in my house; in fact, most years I avoided it all together.
In the last few years, I’ve been able to tolerate the casserole, but it hasn’t quite made it to my favorites list yet. As my second contribution to our Friendsgiving the other night, I opted to contribute my alternative for the sweet potato casserole.
It has a hint of spiciness to knock down the sweetness of the potatos, which is exactly what it needed. I think the downfall of most sweet potato casseroles for me is the addition of brown sugar and marshmallows. Although they are very worthwhile ingredients, I don’t appreciate them nearly as much when mixed with sweet potatos.
I realize that statement is probably appalling to most people. Sweet potato casserole is viewed as a staple, just like the green bean/onion soup casserole. Another Thanksgiving dish that desperately needs to be recreated in my opinion… more on that another day.
Spicy Sweet Potato Risotto
1 cup Risotto rice
2 cups chicken stock
1 1/2 cups water
1 large sweet potato, peeled and diced
1 medium onion, chopped
1 clove garlic, chopped
1 shallot, chopped
2 tbsp olive oil
1 jalepeno, chopped
1 tsp salt
1/2 tsp chicken bouillon
1/2 tsp pepper
In a large sauce pan, saute chopped onion, garlic, and shallot in olive oil. Cook for 5 minutes, then add in risotto rice. Stir rice into other ingredients and cook for 2 minutes. Add sweet potato and jalepeno. Pour in 3/4 cup of chicken stock and stir until absorbed. Repeat with remaining chicken stock and water. The risotto is done when it no longer has a bite to it.
Add in salt, pepper, and bouillon. Adjust seasonings to taste.