• Preheat oven to 400 degrees F. 
• Line a baking sheet with foil and place your potatoes on top. Pierce each potato 5-8 times with a fork and place in the oven to bake for 50-60 minutes.
• Once they’re done baking, remove from oven and slice vertically, do not cut all the way through, you just want to open the potato up to release steam and make it easy to scoop out the flesh.
• Allow to cool for 10-15 minutes before carefully scooping out the inside of each potato, being sure to keep the skin whole (ou ultimately want a hollowed out potato that can be refilled).
• Place all of the potato insides in a medium sized bowl and mash till all clumps and or big chunks of sweet potato are smooth. Set aside.

For Shiitake Bacon:

• Before you start on your risotto, make the shiitake bacon. Lower the oven heat to 350 degrees F.
• Lightly grease a baking sheet and place your sliced shiitake mushrooms on top.
• Drizzle olive oil and liquid smoke onto the mushrooms, sprinkling on all seasonings and salt as well. Toss well to combine, making sure each mushroom is coated.
• Place in the oven and bake for 20 minutes.
• At the 20 minute mark, lightly flip/toss the mushrooms with a wooden spoon and increase the heat to 400 degrees F. Bake for another 10 minutes. 
• When the mushrooms are shriveled, golden, and slightly dark around the edges, remove from oven and set aside.

For Risotto:

• Heat a small saucepan over medium-low heat and add all 4 cups of vegetable broth. Heat until warm. 
• On a separate burner, heat a large pot over median heat. Add olive oil and 2 tablespoons vegan butter then add diced red onion and small pinch of salt. Stir to incorporate and cook for 3 minutes and add in garlic.
• Increase the heat just a bit and add rice, stirring well. Cook for about 5 minutes, stirring every now and then until the rice is slightly toasted and translucent.
• Lower the heat to medium-low and add in the Pinot Grigio, stirring as the rice absorbs the wine. 
• When almost all of is is absorbed, add in 2/4 cups of veggie broth and stir until it is absorbed.
• Repeat this process until all of the veggie broth is used and absorbed and the rice is fully cooked. This process should take 25-35 minutes. 
• Taste test to make sure the rice isn’t too dense or chewy, it should be soft but have a nice bite to it.
• Once the rice is at a preferable consistency, lower the heat slightly and add all of your sweet potato mash and 1 tablespoon of vegan butter.
• Stir well and fully incorporate the rice and mash for about 2-3 minutes.
• Next, stir in nutritional yeast, vegetable seasoning, vegan parmesan, and vegan heavy cream. Increase heat to medium and stir to combine.
• Finally, add salt to taste, remaining 1 tablespoon of butter, and herbs. Mix once more and remove from heat. 

• Fill each pre roasted sweet potato skin with about 1 cup of the sweet potato risotto. Top with cashew crema, shiitake bacon, cranberries, and herbs. Enjoy!