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Sweet Potato Risotto

Rated as 4.4 out of 5 Stars

"This savory, traditional Italian dish gets a delicious makeover with unsweetened coconut milk, Bruce's® Yams Cut Sweet Potatoes, and zesty lime."
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55 m servings 743
Original recipe yields 4 servings


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  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).
  6. Transfer to a serving dish and sprinkle with freshly grated lime zest.

Nutrition Facts

Per Serving: 743 calories; 19.6 128.8 9.7 22 1504 Full nutrition

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Read all reviews 5
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I actually didn't think it looked all that appetizing while making it, but it has a nice rich flavor, offset by the sweetness of the yams, and adding the lime zest at the end is a nice tangy tou...

I love risotto so I am always on the lookout for new recipes. The yams were a great add. This recipe does make a lot!!

Everyone really liked this dish, and it was very easy to make. Will make this one again!

This was so easy and tasted amazing! I used green onions and fennel leaves instead of parsley because that is what so had.

as is. I'd perhaps add a bit more broth but even my husband who doesn't like risotto thought it was pretty good. ill make it again.