Description
A delicious creamy sweet potato grits dish that is perfect as a comforting side.
Ingredients
Scale
- 1 lb sweet potatoes
- 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 to halves with a sharp knife. Carefully scoop out the sweet potato flesh (discard skin) and transfer to saucepan of grits.
- Add the butter, maple syrup, and 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 served as a side or a main dish for brunch.
- Adjust seasonings to taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking, Cooking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg