I really had high hopes for this recipe… it had shallots in it and I jump at the chance to use shallots. I love their delicate flavor. But, truth be told, this wasn’t one of my favorite recipes… as much as I really wanted it to be– Risotto just sounds so fancy…just sayin’
I think I’d like it a lot better with fresh yams/sweet potatoes vs. canned. I am a fresh sweet tater gal through and through and I couldn’t get past the canned taste on this one. So, I think it has potential enough to try again with fresh… just sayin’
Now after that long-winded set-up, if you like canned yams or if you want to give ‘er a try with fresh sweet taters, here is the recipe.
Melt 2 T of butter in a pot.
Now add 1 cup of canned yams mashed (or I am going to try 1 cup of fresh mashed sweet potatoes next time) and 1/2 cup of chicken broth.
Continue to add chicken broth in 1/2 cup intervals as liquid absorbs, stirring constantly until all 3 cups have been added for 15 minutes.
*Note: I do know that yams and sweet taters are not the same thing, but ’round these parts we use their names interchangeably.
I am the mama behind GOODEness Gracious and the owner of Cris Goode Solutions. Here at GOODEness Gracious, we like to keep it light and fun as we cook up family meals, share our super mommy secrets and chat it up about the GOODe life:) So come on in and sit a spell.