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Sweet Potato Risotto with Smoked Applewood Bacon

Posted on December 19, 2011.


This dish is a play on risotto that replaces the risotto rice with sweet potato that has been diced into rice-sized pieces. The key is to make sure you pay attention to the texture of the sweet potatoes so that you serve them al dente.


2 medium sized sweet potatoes
4 slices of Smoked Applewood Bacon
2 tablespoon brown sugar
1 tablespoon fresh thyme minced
1/2 cup chicken stock
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper


Peel the potatoes and use a mandolin or sharp knife to cut them length-wise in 1/8" thick slices. Mince the slices of potato into small 1/8" cubes.

In a preheated pat on high heat, sear the bacon until it is crispy. Remove the bacon and set aside to cool.

Reduce heat to medium and use the bacon fat to brown the onions until caramelized (approximately 10-15 minutes). Add olive oil as necessary.

Add the rest of the olive oil, then raise heat back to high. Mix in the potatoes and thyme and stir gently until potatoes are seared on all sides yet still firm in the middle (about 5 minutes).

Finely chop the crispy bacon and add it to the potatoes.

Mix in the brown sugar and chicken stock. Stir occasionally and cook until stock is completely reduced. Keep checking the potatoes to make sure that they do not cook beyond al dente.

As soon as the potatoes reach desired doneness, reduce heat to medium. Thoroughly mix in the butter, add salt and pepper to taste and serve immediately.


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Posted By: Chief Foodie Officer