Sweet Potato Grits

Looking for a side dish that’s both cozy and elevated? These Sweet Potato Grits bring together the creamy richness of stone-ground grits with the natural sweetness of roasted sweet potatoes. Perfect for busy weeknights or special gatherings, they’re a flavorful upgrade to classic grits with a touch of warmth from cinnamon and ginger.

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Sweet Potato Grits

Why You'll Love This Sweet Potato Grits Recipe

• Time-Saving: Roasting the sweet potato can be done ahead, cutting down on prep time later

• Family-Friendly: A comforting dish that kids and adults will both enjoy

• Wholesome Ingredients: Uses sweet potatoes and stone-ground grits for a nutrient-rich side

• Easy to Make: Simple steps with no complicated techniques

• Meal Prep Friendly: Reheats beautifully for lunches or quick weeknight dinners

• Comfort Food with a Twist: A healthier, more flavorful take on traditional grits

• Customizable: Pairs well with both savory and sweet toppings

• Budget-Friendly: Uses inexpensive pantry staples and seasonal produce

• Versatile Side: Delicious with roasted meats, grilled veggies, or even as a breakfast base

  
  

Cooking Tips & Tricks

• Stir Often: Prevent clumping by whisking the grits frequently while cooking

• Low and Slow: Keep heat low once thickened to avoid scorching

• Roast for Flavor: Don’t skip roasting the sweet potato—it adds depth and caramelized sweetness

• Blend Smoothly: Puree the sweet potato well to avoid lumps in the grits

• Adjust Consistency: Add more broth or milk if grits get too thick before serving

Sweet Potato Grits Recipe

Prep: 10 mins. | Cook time: 45 mins. | Serves: 4-6

Ingredients:

• 1 large, sweet potato, roasted

• 3 c. chicken broth

• 1 1/2 c. milk or half and half

• 1 c. stone ground yellow grits

• 4 T. salted butter, plus more for serving

• 1/4 tsp. ground ginger

• ground cinnamon, pinch

• salt/ pepper, to taste

Instructions

1. Prepare the sweet potato: Preheat oven to 400 degrees and bake the sweet potato on a baking sheet for 30-40 minutes or until a knife can easily pierce the flesh.

2. Prepare the Grits: While potato is baking, bring the broth and milk to a simmer over a medium heat. Whisk in the grits. The liquid will reduce as the grits cook. Continue cooking and whisking often until thick and creamy about 30 minutes.

3. When the sweet potato is fully cooked, peel off the skin and transfer the flesh to a blender or food processor and pulse until smooth.

4. Add in the sweet potatoes with the grits and mix well, reduce the heat to low. Add in the butter, ginger, and cinnamon. Mix until fully combined. Season with salt and pepper then serve while hot.