Sweet Potato Arancini

• 1 lb sweet potatoes, peeled, cubed
• 1 tbsp fresh rosemary, chopped
• 1/4 cup olive oil
• 1 None onion, peeled and finely diced
• 2 cloves garlic, peeled and minced
• 5.25 oz Arborio rice
• 1/3 cup white wine
• 4 cups hot vegetable stock
• 3.5 oz Parmesan cheese, grated
• 4 oz frozen peas
• 2 tbsp fresh parsley, chopped, a little reserved for garnish
• 3/4 cup all-purpose flour, seasoned
• None None aioli, to serve

1. Preheat oven to 400u0b0F. Toss sweet potatoes with rosemary and 1 tbsp oil. Season. Roast for 15-20 mins, until golden and tender. Mash and set aside.
2. Meanwhile, heat 1 tbsp oil in a large saucepan. Saute onion and garlic for 3-4 mins, until tender. Add rice and cook, stirring, for 1 min. Add wine, stirring, then simmer for 1-2 mins, until wine has almost evaporated. Add hot stock, 1 ladle at a time, stirring, until all liquid is absorbed and rice is tender, around 20 mins. Add sweet potato, Parmesan, peas and parsley. Transfer to a large bowl and allow to cool. Chill until cold and firm.
3. Form chilled mixture into 40 patties. Toss in flour. Heat remaining oil in a large frying pan over medium heat. Cook arancini for 2-3 mins per side until golden. Serve with aioli. Garnish with parsley.

sweet potatoes, rosemary, olive oil, onion, garlic, rice, white wine, parmesan cheese, frozen peas, parsley, flour, aioli

Taken from recipes-plus.com/api/v2.0/recipes/22542 (may not work)