Cube sweet potato into large chunks, and toss in olive oil and salt to taste. Bake in oven at 400 for 30-35 minutes. When done, remove from oven and blend in blender or food processor with heavy cream, orange juice, and cinnamon. Set aside.
Wash and drain seafood. In separate pan, drizzle a little olive oil and allow pan to heat up. On medium heat, add seafood and cook until almost fully done, but not quite. Immediately remove from heat and set aside.
In medium pot, heat chicken stock. Bring to a boil and then reduce heat. Leave on stove.
In large pan, heat olive oil. When hot, add shallots, cook until slightly done, then add garlic. Add rosemary and continue to cook till completion. When shallots are translucent, add dry risotto. Mix until coated in olive oil.
Add hot chicken stock to risotto 1/2 cup at a time on medium/low heat. Make sure the 1/2 cup dissolves before adding the next. Do this until rice is tender and stock is gone.
When rice is cooked, fold in sweet potato puree, parmesan cheese, and (make sure to drain excess water before adding) the seafood.
Serve with fresh rosemary and parmesan.