Ingredients

• 1 large sweet potato (approximately 1.5 pounds)
• 2.5 cups unsalted chicken broth
• 1.5 cups whole milk
• 1 cup stone-ground white or yellow grits
• 4 tablespoons unsalted butter, plus more for serving
• Kosher salt
• Freshly ground black pepper

Roast the Sweet Potato

Preheat your oven to 400°F and position a rack in the middle. Wrap the sweet potato securely in foil and place it on a small rimmed baking sheet. Bake until a knife easily pierces the flesh, around 35 to 45 minutes. Allow it to cool completely before handling.

Heat the Liquid

In a large saucepan over medium heat, bring the chicken broth and whole milk to a gentle simmer.

Rinse the Grits

Place the grits in a medium bowl and cover with cool water. Agitate with your hands to loosen the chaff, then skim it off and discard. Drain the grits using a fine-mesh sieve. Repeat the rinsing and draining process two more times.

Cook the Grits

Vigorously whisk the rinsed grits into the simmering liquid to avoid clumping. It may appear that there is too much liquid, but the grits will absorb it.

Continue to cook over medium heat, stirring frequently, until the mixture is thick, creamy, and the grits are tender with a slight bite, about 25 to 30 minutes.

Blend in the Sweet Potato

Unwrap and peel the cooled sweet potato, then mash it until smooth, yielding approximately 2 cups.

Stir the mashed sweet potato into the cooked grits. Use an immersion blender to achieve a smooth and silky texture.

Alternatively, you can blend it in a standard blender and then return the mixture to the saucepan.

Finish and Serve

Incorporate the butter into the grits and season to taste with kosher salt and freshly ground black pepper.

Transfer the grits to a serving bowl, topping them with an additional pat of butter and a sprinkle of freshly ground black pepper.

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Sweet Potato Grits

Sweet Potato Grits with a creamy, silky texture and a sweet, earthy flavor. Finished with a rich buttery finish and a hint of peppery warmth.

Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Cooling 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Ingredients

• ▢ 1 large sweet potato approximately 1.5 pounds
• ▢ 2.5 cups unsalted chicken broth
• ▢ 1.5 cups whole milk
• ▢ 1 cup stone-ground white or yellow grits
• ▢ 4 tablespoons unsalted butter plus more for serving
• ▢ Kosher salt
• ▢ Freshly ground black pepper

Instructions

• Preheat the oven to 400°F. Wrap the sweet potato in foil, place on a baking sheet, and bake until tender, 35 to 45 minutes. Let cool completely.
• In a large saucepan, bring the broth and milk to a gentle simmer over medium heat.
• Place the grits in a bowl, cover with water, and swish to loosen the chaff. Drain through a fine-mesh sieve. Repeat rinsing and draining two more times.
• Whisk the rinsed grits into the simmering liquid. Cook over medium heat, whisking often, until thick and creamy, about 25 to 30 minutes.
• Unwrap, peel, and mash the sweet potato. Stir the mashed potato into the cooked grits. Blend with an immersion blender until smooth.
• Stir in the butter and season with salt and pepper. Transfer to a serving bowl and top with a pat of butter and freshly ground black pepper.