Last week I mentioned the delicious sweet potato grits that my friend Morgan made last month when we were visiting Austin. Oh man, were they ever good! Well, you guys begged for the recipe so I got busy in the kitchen. If you like grits and sweet potatoes, you’re going to LOVE this creamy, slightly sweet side dish. I never thought to add mashed sweet potatoes to my grits before, but now I don’t think I’ll ever make them plain again. This version is just so good.
I asked Morgan what her secret was and she just laughed, “secret?” she said. “There’s no secret — it’s seriously the simplest thing ever. All you do is add mashed sweet potatoes to grits and you’re done.” When I tried these grits for the first time, I swore there was cream involved. SWORE. There was no way you could achieve such a velvety texture without the help of my little friend, mr. cream. But nope — no cream. I couldn’t believe it. Just a sprinkle of cumin, garlic salt and butter. Yes, butter. But not much!
I also added a touch of pure maple syrup to my grits…just because. We had these grits with our beer brats, but I think they would be absolutely delicious for breakfast alongside biscuits and sausage gravy.
They also reheat very nicely, making them a great “make ahead” component of your Christmas dinner.
Have a wonderful weekend, y’all! I “surprised” Adam with a trip to Yosemite for Christmas and we are headed out today for the weekend. I say “surprised” because if you know me, you know that I’m completely incapable of surprises and spilled the beans about our trip three weeks ago because I just couldn’t hold it in any longer. Oops. We are hoping for snow!
1 medium sized sweet potato, about 15 oz
3/4 cup dry grits
4 cups water
1 tbsp maple syrup
1/4 tsp cumin
1 tsp salt
1/2 tsp garlic salt
2 tbsp butter, room temperature
Bring a large pot of water to boil on the stove. Peel and slice the sweet potato in two. Drop the potato in the boiling water and simmer until very tender — about 15 minutes. When your potato is tender (falls apart when a fork is stuck in it), drain the water and place the potato back in the pot. Roughly mash with a large fork or potato masher. Set aside.
In another pot, bring the four cups of water to a boil. Add the grits, salt and garlic salt and simmer for about 12 minutes, until thick. Add the maple syrup, mashed sweet potato, butter and cumin. Stir well and continue cooking until desired thick consistency is met. Season with additional garlic salt to taste.
40 minutesPin It