I like the marshmallows, provided you put them on top after the dish is done, and then either broil or torch 'em so they poof up and crisp. It's like sweet potato s'mores!

Y'all should come to Jamaica and eat sweet potato and our range of yams. Whole different world. We don't have either of what you call yam or sweet potato.

Mmm. I'm adding two more food envies to the list, along with multiple types of mangoes and bananas.

I am in Kat's camp when it comes to Xmas gifts. Oh well. Purchase I must, but I am not inspired to go hog wild this year.

As for butter, I like both salted and unsalted. I'm easy.

I like sweet potatoes many ways but an easy, not-too-sweet method is to put slices in a covered baking dish with orange juice.

I need that sweet potato risotto recipe please!

(Hi!)

Yup, my wakeup clock is broken. It's dark out.

My cat has gone missing again. I think that he must have run out when I checked my mail last night. Haven't seen him since. I went out and called him but got no response.

Come home, sumi's cat!!! Vibing hard for his swift return.

You can always exchange a book!

B&N has changed its policy--you need either a regular or gift receipt to exchange anything (used to be you could bring in a book and we'd take it if it was an item we'd sold there recently).

I went out again and . ..nothing. The cover he was hiding in last time is gone. I have no idea where he could be.

B&N has changed its policy--you need either a regular or gift receipt to exchange anything (used to be you could bring in a book and we'd take it if it was an item we'd sold there recently).

Really! They were who I was basing my stance on. Then I take it back -- I guess you can't always exchange a book.

javachick:

Sweet Potato Risotto

2 medium sweet potatoes
1⁄4 cup olive oil, divided
4 cups hot vegetable stock, divided
1⁄2 cup finely chopped onion
1 tablespoon minced garlic
1 1⁄2 cups arborio rice (12-ounce package)
3⁄4 cup white wine (white grape juice will suffice)
1 tablespoon fresh rosemary
1 1⁄2 teaspoons thyme leaves
3 tablespoons butter
2 tablespoons grated Parmesan cheese
1 teaspoon salt
3⁄4 teaspoons black pepper

Preheat oven to 350o F. Peel sweet potatoes and cut in half. Cut half the sweet potatoes into 1⁄4-inch diced and set aside. Cut the remaining sweet potatoes into 1-inch chunks. Toss with 1 tablespoon olive oil and roast until soft about 30 minutes. Puree in a food processor with 1⁄4 cup chicken stock. Reserve.

In a large saucepan heat remaining 3 tablespoons oil, and sauté onion and small diced sweet potatoes over medium high heat. Cook about 3 minutes until softened but not browned. Add garlic and arborio rice and cook 2-3 minutes stirring frequently. Stir in wine or white grape juice. Cook, stirring until completely absorbed.

In the same manner add hot stock, 1⁄2 cup at a time, stirring until each addition is completely absorbed and stock is used up. Add sweet potato puree, rosemary, thyme, butter and Parmesan. Simmer on low for 10 minutes or until your risotto is soft and all liquid has been absorbed!