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

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.

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