I was looking for a way to jazz up grits. Cheese is normally the clutch “go-to” move. However, I really didn’t want to cheese my grits. Then I looked across my counter and spotted the sweet potatoes. I thought “Savory but a touch of sweet, I can do this!” The dream was fulfilled. Sweet Potato Grits. Great for fall. I will try Pumpkin Grits next week. I’ll keep you posted.
3 Cups of Chicken Stock
1 Cup of Organic Cream Top Whole Milk
1 Large Sweet Potato
1 Cup of Yellow Grits
1/2 stick of butter
2 Tablespoons of Salt
4 Tablespoons of Honey
Ground black pepper to taste
More salt to taste, if necessary.
Preheat Oven to 400 Degrees. Roast sweet potato in oven until tender. Remove sweet potato from oven, peel the sweet potato and dump the flesh into a food processor and puree.
Combine all ingredients EXCEPT grits, honey & butter in a pot and bring to a boil. Slowly whisk in grits, reduce heat to low and let simmer for about 7-10 minutes. Stir in sweet potato puree and stir frequently for and additional 5 minutes. Remove from heat. Finally, stir in butter and honey. If grits are too thick, add more milk for desired consistency.