In a large pot, heat the olive oil over medium heat. Add the diced sweet potatoes and sauté until they begin to soften, about 5 minutes. Remove from pot and set aside.

In the same pot, heat butter over medium heat. Add onion and garlic, cook until translucent, about 3 minutes.

Add arborio rice to the pot and stir constantly for 1 minute.

Pour in white wine and cook until it has been almost entirely absorbed by the rice.

Slowly add vegetable broth, 1 cup at a time, stirring until almost completely absorbed before adding more.

After about 30 minutes of stirring and adding broth, the rice should be tender and creamy. Stir in grated Parmesan cheese and season with salt and pepper to taste.

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add chopped sage leaves and cook until crispy, about 1 minute.

Serve risotto in individual bowls and top with cooked sweet potatoes and crispy sage leaves.