Directions:

Preheat oven to 400 F. Coat the sweet potato pieces with olive oil cooking spray and a pinch each of salt and pepper.

Roast sweet potatoes for 30 minutes, stirring once. Set aside.

Combine the broth and water in a small saucepan over low heat.

Meanwhile, heat a drizzle of olive oil in a large saucepan over medium-high heat. Add onion and garlic to saucepan, and cook for 5 minutes, stirring frequently.

Add rice and a pinch each of salt and pepper to the onion and garlic, and saute for 1 minute.

Pour in the wine, and cook until it is absorbed into the rice, about 2-3 minutes.

Add in 1/2 cup of the broth/water mixture, and cook until the liquid is absorbed, stirring constantly. Lower heat to medium/medium-high.

Add remaining broth/water, 1/4 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 20 minutes total).

Add the roasted sweet potato, goat cheese, and minced sage. Stir to combine and serve.