Description
A delicious and creamy dish made with sweet potatoes and stone ground yellow grits, perfect for a comforting meal.
Ingredients
Scale
- 1 lb sweet potatoes (about 2 cups mashed)
- 3 cups chicken stock
- 1 1/2 cups milk
- 1 cup stone ground yellow grits
- 4 tbsp butter
- 1 tbsp maple syrup
- 1/8 tsp ground cinnamon
- kosher salt and black pepper to taste
Instructions
- Preheat oven to 400°F.
- Wrap sweet potato in foil, place it on a small rimmed baking sheet, and bake until a knife easily pierces the flesh, about 35-40 minutes.
- In a large saucepan, bring both chicken stock and milk to a simmer over medium heat.
- Whisk the grits into the broth to avoid clumps. Cook uncovered, whisking often, until thick, about 35 minutes.
- Meanwhile, unwrap the sweet potato and split it in half with a sharp knife. Carefully scoop out the sweet potato flesh (discard skin) and transfer to the saucepan of grits.
- Add the butter, maple syrup, cinnamon, and using an immersion blender, process until smooth; transfer all to a blender or food processor and continue to pulse until creamy and thoroughly incorporated.
- Transfer grits back into the saucepan if you used a blender and turn the heat to low. Season with salt and pepper to taste and cook another minute until heated through.
- Serve hot with additional butter if desired.
Notes
- This dish can be enjoyed as a side or a main course.
- For added flavor, top with chives or bacon bits before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking, boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg