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.