A sweet spin on a savory Southern classic, these Sweet Potato Grits are incredibly smooth, creamy and filled with perfectly warm spiced sweet potato flavor. Sweet Potato Grits make for the perfect pairing for steak, shrimp, or even your favorite veggies! If you love these, you will also love these Classic Southern Grits and these Baked Cheese Grits.
I’ve been on a real comfort food kick lately. Sometimes, life just gets a little crazy and you need some cozy, warm-you-from-inside food. I’m talking fried chicken, chili, collard greens, and a bucket full of buttery grits. You feel me?
Yesterday morning, I found myself reaching for grits in the pantry for the second time this week. But, this time, I wanted to put a spin on things! And that’s when I spotted the sweet potato; it was almost calling to me. I swear it.
After roasting the sweet potato to tender perfection, I blended them up and added it to my already delicious grits. Add in a little spice and you’ve got the best dang grits ever!
SWEET POTATO GRITS
If you know GBC, you know how much we love us some grits! In fact, there’s been quite a few grit recipes shared on the blog (scroll down for a few links), each one more delicious than the last.
Today, I’ve got a brand spanking new grit recipe that’s hot and ready to rock your world! Sweet Potato Grits have got everything you love about classic grits with a luscious twist. When roasted, sweet potatoes develop a deep, almost caramelized flavor that seamlessly blends into the buttery grits. Serve these sumptuous grits with eggs for breakfast, cajun shrimp for lunch, or your go-to roast for dinner!
HOW TO MAKE THE PERFECT GRITS
- USE THE RIGHT GRITS- It’s easy to get overwhelmed with the many different kinds of varieties offered at the grocery store. But, in my opinion, the best option is stone-ground grits; they’re’ hearty, flavorful, and capable of withstanding a longer cooking time.
- WHISK IT GOOD- For the creamiest result, whisk the grits often as often as possible. And, when I say that, I mean whisk almost constantly.
- SALT AND PEPPER TO TASTE- This recipe calls for the use of salted butter, so be sure to taste along the way and add seasoning as needed. Grits can absorb lots of flavor
- ADD A TOUCH OF CREAM- Grits absorb water, broth, and milk better than cream, so if you like them a little more on the luxurious side, just add a splash at the end to smooth out texture.
DO GRITS NEED TO BE RINSED?
Some folks swear by rinsing their grits in order to remove any lingering chaffs: dry, scaly protective casings found on seeds of cereal grains or similar fine plant material. But, I personally don’t always feel the need.
Removing the chaff off of grits can produce a creamier result though. So, if you’d like to take the extra step, you’ll need a medium bowl and a fine mesh sieve.
Place the grits in your bowl and pour enough cool water to just cover them. Gently swish the bowl around until you start to see the chaff separate and flour to the top. Use the sieve to skim the chaff off of the top of the water and discard. Drain the grits using the same sieve and repeat the process 1-2 more times.
HOW TO STORE AND REHEAT LEFTOVER GRITS
The best way to store leftover sweet potato grits is in an airtight container or sealed bag. Just be sure to cool the grits to room temperature before storing! Once correctly stored, they can last up to 3 days in the fridge.
The best way to reheat leftover grits is on the stovetop. To do so, place the leftovers into a small saucepan set over medium heat. Add enough milk, broth, or plain water to make the sweet potato grits soft and creamy again. Continue to stir as you reheat, waiting until you’ve reached your desired temperature.
GRANDBABY CAKES’ BEST GRIT RECIPES
Y’all are in for a treat because the grits don’t stop here! Go ahead and check out a few more of GBC’s greatest grit recipes:
Sweet Potato Grits
- 1 large sweet potato
- 3 cups chicken or vegetable broth
- 1 1/2 cups whole milk
- 1 cup stone ground yellow grits
- 4 tbsp salted butter plus more for serving
- 1/4 tsp ground ginger
- pinch of ground cinnamon
- kosher salt and black pepper to taste
- Preheat the oven to 400 degrees. Wrap the sweet potato in a layer of aluminum foil, place it on a small rimmed baking sheet, and bake until a fork or knife easily pierces the flesh, about 35-45 minutes.
- Meanwhile, bring the broth and milk to a simmer over medium heat.
- Whisk the grits into the broth. Don’t worry about all the liquid, it will reduce as the grits expand. Cook, whisking often, until thick and creamy but with a little bite, 25-30 minutes.
- Once fully cooked, unwrap the sweet potato and peel it. Transfer the flesh to a blender or food processor, then pulse until smooth. Add grits to the blender and continue to pulse until creamy and fully incorporated.
- Transfer grits back into the saucepan, turn the heat onto low, and add the butter, ground ginger, and cinnamon. Mix until fully combined.
- Season with salt and pepper to taste. Serve while hot with additional butter.