Sweet Potato Grits Recipe

Stuff You Need

• 1 large sweet potato (about 1 pound)
• 2¾ cups unsalted chicken broth
• 1½ cups whole milk
• 1 cup stone-ground white or yellow grits
• 3 tablespoons unsalted butter, plus more for serving
• Kosher salt
• Freshly ground black pepper

Roast the Sweet Potato

Preheat the oven to 400°F and place a rack in the center.

Wrap the sweet potato tightly in foil and place on a small rimmed baking sheet. Bake until a knife slides easily into the flesh, 35 to 45 minutes.

Let cool completely.

Heat the Liquid

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

Rinse the Grits

Place the grits in a medium bowl and cover with cool water. Swish with your hands to loosen the chaff, then skim off and discard the chaff.

Drain the grits through a fine-mesh sieve. Repeat rinsing and draining two more times.

Cook the Grits

Whisk the rinsed grits into the simmering liquid, making sure no clumps remain. It will look like a lot of liquid, but the grits will absorb it.

Cook over medium heat, whisking often, until thick, creamy, and tender with a slight bite, about 25 to 30 minutes.

Blend in the Sweet Potato

Unwrap and peel the sweet potato. Mash until smooth (about 2 cups).

Stir the mashed sweet potato into the cooked grits. Blend with an immersion blender until smooth and silky. (Alternatively, blend in a standard blender and return to the pan.)

Finish and Serve

Stir in the butter and season with salt and pepper to taste.

Transfer to a serving bowl. Top with a pat of butter and freshly ground black pepper.

Sweet Potato Grits

These sweet potato grits are creamy and comforting, blending the earthy sweetness of roasted sweet potato with buttery, slow-cooked grits. A mix of chicken broth and milk gives them a rich, savory depth perfect for pairing or serving on their own.

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Ingredients

• 1 large sweet potato about 1 pound
• 2¾ cups unsalted chicken broth
• 1½ cups whole milk
• 1 cup stone-ground white or yellow grits
• 3 tablespoons unsalted butter plus more for serving
• Kosher salt
• Freshly ground black pepper

Instructions

• Preheat oven to 400°F. Wrap sweet potato in foil. Roast until tender, 35–45 minutes. Let cool.
• In a saucepan, bring broth and milk to a simmer.
• Rinse grits thoroughly three times.
• Whisk grits into simmering liquid. Cook, whisking often, until thick and creamy, 25–30 minutes.
• Mash cooled sweet potato (about 2 cups). Stir into grits. Blend until smooth.
• Stir in butter. Season with salt and pepper.
• Serve topped with a pat of butter and black pepper.