Sweet Potatoes in a Rosemary Beurre Blanc

I love sweet potatoes. I love them in pies. I love them baked. I love them in casseroles. They are wonderful and delicious in any and every way! Rosemary and sweet potatoes work really well together, and I thought I would make a savory but simple side dish for dinner tonight. It's very simple and will persuade any non-believer.

Ingredients:
2 med-lg sweet potatoes, diced
2 tbs of butter
1 Tbs of any buttery white wine like chardonnay
1 ts fresh rosemary, chopped

what to do:
1. Steam sweet potatoes until tender, about 7-9 mins
3. Heat the butter and add the white wine

5. Let the butter sauce reduce down and thicken (about 5-7 mins), then add the rosemary
6. Toss sweet potatoes in and cover in sauce

Fried Risotto Balls

I originally got this idea from a happy hour special I went to a few months ago, but wanted to make a few adjustments. You could use any kind of rice or risotto if you wanted - even better when they're left overs. Also using small touches like Italian breadcrumbs instead of just plain adds a little somethin-somethin. Serve with home-made or store bought marinara sauce, and it's a yummy appetizer or light lunch with a side salad.

Ingredients:
Any kind of risotto or rice
2 eggs
bread crumbs
cornmeal
parmesan cheese

what to do:
1. If not using leftovers, prepare risotto and refrigerate for a few hours until cool
2. Once cooled off, remove from fridge, and add the cheese
3. Add one egg
4. Pour a few tablespoons of bread crumbs and cornmeal into another bowl, combine
5. Shape rice mixture into small balls with your hands
6. Crack the other egg into another bowl and coat rice balls in it 
7. Then toss the rice balls in the crumbs/cornmeal mixture
8. Continue with the rest of the risotto mixture
9. Heat up about an inch of oil in a frying pan on medium heat, and add the balls one by one
10. Rotate until completely fried, let dry on paper towel

Dip in Marinara sauce!