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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.
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 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.