Are you curious about how to make Sweet Potato Grits like a true Southern belle boos? I’ve got you covered! Creamy, buttery grits mingling with the sweetness of roasted sweet potatoes, all spiced up with a hint of ginger and cinnamon. This sweet potato grits recipe is the kind of easy, comforting dish that’ll make you wanna slap yo mama – just kidding y’all, but it’s THAT good!
This post may contain affiliate links. Read our disclosure policy.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
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!
The Lowdown On The Best Sweet Potato Grits Recipe
Cuisine Inspiration: Southern
Primary Cooking Method: Simmering and roasting
Dietary Info: Vegetarian
Key Flavor: Creamy and sweet with hints of ginger and cinnamon
Skill Level: Easy y’all!
- Quick and Easy: These sweet potato grits are so easy to whip up y’all. With just 15 minutes of prep, you’ll have most of the hard work done in no time.
- Simple Ingredients: You won’t need to hunt down anything fancy for these grits. Just a sweet potato, some broth, milk, and a few pantry staples.
- Velvety Texture: These grits are smoother than a Dolly ballad and sweeter than a slice of pecan pie. The sweet potato adds a rich, creamy texture that’ll make you swoon with every bite!
- Crowd-Pleaser: Got a family get-together or brunch with friends? Sweet potato grits always hit the mark! They’ve got that cozy, homemade feel that everyone loves.
Ingredients Needed To Make Sweet Potato Grits
- Sweet Potato: You can’t have sweet potato grits without sweet potatoes! They bring that natural sweetness and creamy texture. If you’re in a hurry, canned sweet potato puree can do the trick, but fresh is where it’s at.
- Chicken or Vegetable Broth: Adds a savory depth to our grits. If you’re keeping it veggie, go with the vegetable broth, but chicken broth gives it a richer flavor.
- Whole Milk: Makes these sweet breakfast grits extra creamy and yummy. It balances the savory and sweet elements perfectly.
- Stone Ground Yellow Grits: These are the real deal, y’all. 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.
- Salted Butter: Adds that classic rich, buttery goodness.
- Ground Ginger: Brings a warm, spicy kick.
- Ground Cinnamon: This cozy spice is the perfect partner for sweet potatoes – it adds a lovely warmth that’s just right.
- Kosher Salt and Black Pepper: For seasoning to perfection.
How to Make the Perfect Sweet Potato Grits
- Wrap that 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.
- While that’s roasting, bring your broth and milk to a simmer over medium heat.
- Whisk the grits into the broth. Don’t ya worry about all the liquid, it will reduce as the grits expand. Cook, whisking often, until thick and creamy but with a little bite.
P.S: 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.
- 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.
- Put the grits back in the saucepan, turn the heat to low, and stir in the butter, ground ginger, and cinnamon. Mix it all together until combined.
- Season with salt and pepper to taste, and serve it hot with an extra pat of butter on top.
Tips For Making the best sweet potato grits recipe
- Whisk Often: For the creamiest grits, whisk ‘em like your life depends on it – almost constantly. This keeps things smooth and lump-free.
- Season Gradually: Since we’re using salted butter, make sure to taste as you go. Grits can soak up a ton of flavor, so don’t be shy about adjusting the salt and pepper.
- Slowly Pour Your Grits: When adding your grits to the broth and milk, pour them in slowly while whisking. This helps prevent clumps and makes for a smoother texture.
- Keep It Warm: Sweet potato grits can firm up as they cool. So if you’re not serving them right away, keep them warm over low heat and stir in a splash of milk or broth to keep them creamy.
Popular Substitutions & Additions
- Maple and Pecans: If you want your grits even sweeter, drizzle in some maple syrup and sprinkle chopped pecans on top. It’s the perfect breakfast treat boos!
- Smoky Bacon: Craving some smoky, savory goodness? Crumble some cooked bacon into your grits. Just ease up on the cinnamon and ginger a bit to let that bacon flavor shine.
- Spicy Kick: Stir in a dash of hot sauce or a sprinkle of cayenne pepper. It gives your sweet potato grits a nice spicy kick that’ll wake up your taste buds.
- Garlic Lover’s: Sauté a couple of minced garlic cloves in the butter before mixing it into the grits. This gives your grits a rich, garlicky depth that’s just irresistible, especially if you’re making ’em savory.
How To Serve this sweet grits recipe
- Breakfast Spread: Whip up a hearty breakfast by serving these grits with crispy bacon or a cheesy chicken potato frittata. Throw in some fluffy scrambled eggs, and you’re set for the best breakfast evah!
- Fried Favorites: This sweet grits recipe goes great with fried chicken, chicken gizzards, shrimp, or catfish. I always add an extra side of collard greens to keep things green and mean!
- Comforting Mains: For a soul-warming dinner, pair these grits with slow-cooked Italian beef or braised short ribs. It’s a hug on a plate y’all!
- Seafood Feast: Serve the grits with blackened salmon or catfish… Or really any seafood or fish you like!
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, and that’s it boos! Quick n’ easy.
Frequently Asked Questions
That happens even to the best of us! If your grits are too watery, keep cooking them over low heat, stirring often. They’ll thicken up as they cook. You can also add a bit more stone-ground grits if you need to soak up the extra liquid.
Avoid instant grits like the plague – they just don’t have the same texture or flavor. They cook up too fast and can be mushy. Stick with stone-ground y’all!
Sure can! Use vegetable broth instead of chicken broth and swap out the whole milk and butter for your favorite plant-based alternatives. Almond or oat milk works great, and any vegan butter will do the trick.
More Grits Recipes
Y’all are in for a treat because the grits don’t stop here! Go ahead and check out a few more of the greatest grit recipes:
- Grillades and Grits
- Cheese Grits
- Keto Shrimp and Grits
- Cauliflower Grits
- Classic Southern Grits
- Baked Cheese Grits
- Classic Shrimp and Grits
Sweet Potato Grits
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 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
Instructions
- 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.
Notes
- Whisk Often: For the creamiest grits, whisk ‘em like your life depends on it – almost constantly. This keeps things smooth and lump-free.
- Season Gradually: Since we’re using salted butter, make sure to taste as you go. Grits can soak up a ton of flavor, so don’t be shy about adjusting the salt and pepper.
- Slowly Pour Your Grits: When adding your grits to the broth and milk, pour them in slowly while whisking. This helps prevent clumps and makes for a smoother texture.
- Keep It Warm: Sweet potato grits can firm up as they cool. So if you’re not serving them right away, keep them warm over low heat and stir in a splash of milk or broth to keep them creamy.
pinterest 
facebook 
twitter 
email
I LOVED these. So creative. Thank you for sharing!
nice twist, another dimension to the traditional grits recipe and I already like those but really love sweet potatoes so thank you!
I love this variation, it’s so comforting and delicious! Thank you for sharing the recipe!
I love this variation of grits! Sweet potatoes make everything taste better, and what a pretty color.
Fantastic way to use up all those sweet potatoes. Heathy and delicious!
Absolutely delicious sweet potato recipe; thank you for this fantastic recipe! I will make it again!!
Being southern girls too, this recipe was right up our alley and turned out great! Thanks for sharing it.