Sweet Potato Grits

5 from 7 votes

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.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Side Dish

Cuisine: soul food, south, Southern

Servings: servings

Calories: 239kcal

Author: Jocelyn Delk Adams

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

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 grits soft and creamy again. Continue to stir as you reheat, waiting until you’ve reached your desired temperature.

Nutrition