Preheat oven to 400°F. Wash and brush the sweet potato, pat it dry with a paper towel. Prick the sweet potato a few times with a knife and wrap it loosely with aluminum foil. Place on a baking sheet and bake for 45-60 minutes, or until the inside is soft.
Remove from the oven and let cool. Cut the sweet potato in half and transfer the flesh to the bowl of a food processor, or blender. Process until smooth, about 30 seconds. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the minced shallot and garlic, and cook for 5 minutes, or until soft. Add the buckwheat groats and toast them for 2-3 minutes, until they become golden brown, be careful not to burn them.
Stir in the white wine and continue to cook until most of the liquid has evaporated. Add the coconut milk, sweet potato purée, vegetable broth or water (if using water you might have to add more salt), salt, turmeric and smoked paprika.
Bring to a boil and let simmer for 20-25 minutes until the buckwheat is soft but still a bit chewy. Stir regularly to make sure it doesn’t stick to the bottom of the skillet.
Once cooked, stir in the nutritional yeast, taste and adjust seasonings if needed.
Divide into bowls, top with coconut bacon, fresh parsley or basil and vegan parmesan. Serve immediately.
The risotto will keep in the fridge for up to 4 days. Reheat gently over medium heat, you might have to add a bit more water or vegetable broth to make the risotto creamy again.