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Regular risotto demands constant attention. This recipe is much easier because it substitutes sweet potato for rice.

2 cups (500 mL) sweet potato, peeled and diced
4 cups (1 L) chicken stock
1/4 cup (60 mL) minced onion
4 Tbsp (60 mL) butter
1/2 cup (125 mL) whole star anise, wrapped in cheesecloth
2 sprigs thyme
1/4 cup (60 mL) soy sauce
4 cups (1 L) chicken stock
1/2 cup (125 mL) grated Parmesan cheese

Sauté sweet potato and onion in 3 Tbsp butter over medium heat until onion is soft, about 5 minutes. Add star anise, thyme, soy sauce, and 3 cups (750 mL) stock. Bring to boil, reduce heat, and cook until stock is absorbed, about 45 minutes. Stir in remaining stock 2 Tbsp (30 mL) at a time as each amount is absorbed and continue to cook for 20 to 25 minutes. Before serving, remove star anise and thyme. Stir in remaining butter and Parmesan cheese. Serves 4.