I had just finished checking a whole lot of things off my to-do list, like Townes' birthday invitations and health insurance changes, when I realized it was suddenly 3:30 and I had no idea what we were eating for dinner. I also looked outside and it had gone from a blustery, damp day to pre-storm gloom. I had to make a decision fast and had no where to start.

I wanted something comforting, but I didn't want another comfort food that was covered in cheese and grease and overly decadent. I wanted comfort food that would warm my soul but also make me feel good. I wanted veggies and freshness. I decided risotto was a great place to start, but my favorite (mushroom risotto) would be a no-go with Aaron. So while I walked to Randall's with T in the stroller I started deciding what to put together.

I thought sweet potatoes would be an interesting starch to add to the rice, but wouldn't be savory enough on their own. I always think bacon marries well to sweet potatoes and would add some kick. Chipotle and sage would add smoky, spiciness that would bring out the depth of the sweet potato instead of the sweetness. I decided to up the nutritional factor and add some spinach, along with the risotto staples of onion, shallots and garlic. Finish it off with nutty Parmesan and I was good to go.

The best part about how this came out, is that you can keep customizing it. Substitute kale for spinach, use prosciutto instead of bacon, vegetable broth instead of chicken. This can be filled with super foods, its gluten free, and it could be vegetarian!

Chipotle Sweet Potato Risotto

Serves 6

Ingredients:

2 medium sweet potatoes, peeled, chopped into 1-inch chunks
Olive oil
1 tbs. chopped fresh sage
1 tbs. Chipotle powder
1/4 teaspoon pepper
1 tsp. garlic powder
8-12 oz. bacon, diced
2 tablespoons unsalted butter
1 shallot, diced
1/2 medium white onion, diced small
2 tbs. minced garlic
2-3 cups fresh spinach, chopped
1 1/2 cups Arborio rice
1 cup dry white wine
4 cups chicken stock
1/2 cup grated Parmesan cheese

Preheat your oven to 400° and line a baking sheet with aluminum foil and lightly coat with cooking spray or olive oil.

In a large mixing bowl, toss the sweet potato chunks with the sage, Chipotle powder, garlic powder, season with salt and pepper and 2-3 tbs. of olive oil, until evenly coated. Spread the sweet potato onto the prepared baking sheet and roast in the oven until very soft and tender. Mine took about 30 minutes, tossing them every 10 minutes to make sure they cook evenly.

Meanwhile, in a large dutch oven, over medium heat, cook the diced bacon. In a separate sauce pot, warm the chicken broth over medium high heat, if it comes to a boil, turn the heat down and keep it warm.

When the bacon is done, remove it from the pot with a slotted spoon into a paper towel-lined bowl. Pour out the bacon fat, leaving just about a tablespoon or two at the bottom, discard the rest.

Melt the 2 tbs. butter in the dutch oven into the bacon fat over medium heat. Add the shallots and onion, sauteing until translucent, 3-5 minutes. Add the minced garlic and spinach, cook until spinach has wilted.

Your sweet potatoes should be done around now, just pull the tray out and set it aside and let them cool for a bit.

Add the rice to the pot with the veggies and cook for around 5 minutes, stirring constantly so the rice doesn't burn, but starts to toast. Add the white wine and stir until the wine has been absorbed.

Once the wine is fully incorporated, pour in enough chicken broth to just cover the rice. Stir frequently to prevent the rice from sticking to the bottom or burning. The broth should bubble a bit, but should not be boiling. After the broth is absorbed, add more broth, just enough to cover the rice and repeat the process until the rice is tender and cooked.

While the rice is cooking, put your sweet potatoes into a bowl and mash until smooth. Taste and re-season to your preference. I added more Chipotle powder to kick up the spice factor. Don't forget to keep stirring your rice, though!

Once your rice is cooked and all the liquid is absorbed (you may need more or less than 4 cups of chicken broth depending on your rice), turn the heat down to low and stir in the sweet potatoes one scoop at a time. My potatoes made about 1 1/2 cups mash and I used it all. If your potatoes were very big you may not want to use it all. Stir well until the sweet potatoes are well incorporated. Keep stirring and let it cook for a few more minutes to let the flavors mingle.

Add the grated Parmesan and half of the cooked bacon, mix well, and turn off the heat. Taste and re-season as needed. Garnish with Parmesan, bacon and some fresh herbs like sage or parsley.