Sweet Potato Risotto
Prep Time 5 Minutes
Servings 6

Sweet Potato Risotto

This savory, traditional Italian dish gets a delicious makeover with unsweetened coconut milk, Bruce's Yams Cut Sweet Potatoes, and zesty lime.

Fit And Healthy

Nutrition Info Per Serving


  • 5 cups chicken broth
  • 3 tbs. olive oil
  • 1/2 cup finely chopped white onion
  • 2 cups Arborio (short grain) rice
  • 1/4 cup unsweetened coconut milk
  • 1 (15 oz.) can Bruce‚Äôs Yams Cut Sweet Potatoes in Syrup; drained and syrup reserved
  • 1 tbs. apple cider vinegar
  • 2 tbs. minced parsley
  • 1/2 tsp. (or more, to taste) sea salt
  • 1/2 tsp. white pepper
  • 2 tbs. butter
  • zest of a lime

Steps to Prepare

  1. Bring chicken stock to a simmer in a saucepan and keep warm.
  2. Place oil in a separate (large) saucepan. Add onion and saute for 2 minutes until fragrant.
  3. Pour in rice and stir so that all grains of rice are coated. Add broth (1 cup at a time) and stir until liquid has been absorbed. After all broth has been absorbed, stir in coconut milk.
  4. Drain the Bruce's(R) Yams Cut Sweet Potatoes, reserving 1/4 cup syrup. Add syrup to rice and cook until rice starts to become light and creamy.
  5. Stir in sweet potatoes (chunks will break down), cider vinegar, parsley, salt, and pepper. When incorporated, remove from heat and stir in butter (optional).