Spiced Sweet Potato Grits

Course: Breakfast, Side Dish

Cuisine: American, Soul Food

Diet: Vegetarian

Cook Time: 10

Total Time: 10

Servings: servings

Calories: 423kcal

Author: Jazzmine Woodard

Southern-style corn grits spiced and swirled with roasted sweet potato, butter, and cream.

Print Recipe

Equipment

1 small saucepan
1 kitchen spoon

Ingredients

3 cups chicken broth or stock
1 cup grits
1 cup sweet potato puree
½ cup heavy cream
¼ cup unsalted butter
¾ teaspoon ground cinnamon
½ teaspoon smoked paprika
½ teaspoon black pepper
sea salt to taste

Instructions

Add broth to a small saucepan over medium-high heat and bring to a boil. Whisk in the grits until dissolved and smooth.
3 cups chicken broth, 1 cup grits
Reduce heat to low and simmer for five minutes or until grits are tender and have absorbed all the liquid.
Remove pan from heat and stir in the sweet potato puree, heavy cream, butter, cinnamon, paprika, pepper, and salt. Taste and adjust seasonings, if needed. Serve warm.
1 cup sweet potato puree, ½ cup heavy cream, ¼ cup unsalted butter, ¾ teaspoon ground cinnamon, ½ teaspoon smoked paprika, ½ teaspoon black pepper, sea salt

Notes

Modifications

Chicken Broth adds savory flavor to this dish, but you can use any broth or stock you prefer, including veggie broth or turkey bone broth. Water works, too, though the grits won't have as much flavor.

Add up to one cup of your favorite shredded cheese to make sweet potato cheese grits. I recommend shredding or grating the cheese at home since bagged shredded cheese typically has anti-caking ingredients added to it that produce a weird texture when melted.

Use a dairy-free cream, vegetable broth, and plant-based butter alternative to make this recipe vegan.

Storage

Store the grits in an airtight container in the refrigerator. They will keep for up to four days. They will become stodgy once cold; however, they'll loosen up when warmed. Just reheat in the microwave or on the stove top with a splash of water or chicken broth.

To freeze, cool the grits to room temperature, then transfer to an airtight, freezer-safe container and place in the freezer for up to four months.

Nutrition