Sweet Potato Grits

By Hklbrries

The marriage of two Southern staples—grits and sweet potatoes—in a creative new brunch or dinner side dish.

“The first time I had sweet potato grits, it was a revelation. Two of the ultimate Southern sides were married into one—delicious.”

Virginia Willis

Ingredients

• 2 cups water
• 2 cups low-fat or whole milk
• 1 cup stone-ground grits
• 2 medium sweet potatoes, peeled and grated
• 1/4 teaspoon coarse salt
• White pepper
• 1/4 teaspoon ground ginger
• 1 pinch ground cinnamon
• 1 tablespoon unsalted butter

Preparation

Step 1

Combine water and milk in a large heavy saucepan. Bring to a gentle boil over medium-high heat. Slowly add grits, whisking constantly. Add sweet potato. Season with salt and white pepper. Reduce heat to low and simmer, stirring often, until grits are creamy and thick, 45 to 60 minutes.

Taste grits and sweet potatoes to make sure both are cooked and tender. Add ground ginger, cinnamon and butter. Taste and adjust seasonings with salt and white pepper. Serve immediately.

Nutritional Information:
Per serving
200 calories
3.5 g fat
10 mg cholesterol
5 g protein
35 g carbohydrates
2 g fiber
160 mg sodium