This recipe is a sweet and savory twist to an old breakfast favorite. The natural sweetness of the mashed sweet potatoes compliments the creaminess of the grits and creates a smooth, rich dish. As a bonus, it is dense in fiber and vitamin A!
1. Rinse the sweet potato to remove any dirt and pierce with a fork. Loosely wrap the sweet potato in a paper towel, place on a microwave safe plate, and microwave for 7 minutes on high. Squeeze the sweet potato to see if it is thoroughly cooked. (Microwave for a few minutes longer if it isn’t.) Allow the sweet potato to cool slightly, then scoop out the cooked flesh.
2. Cook the grits according to the package directions.
3. Meanwhile, add the cooked sweet potato flesh to a blender, adding just enough milk (about 1 cup) to blend the sweet potato into a puree. (A few chunks of potato may remain.)
4. After the grits are cooked, remove the lid and stir until all the water is thoroughly absorbed. Add the sweet potatoes and stir until well mixed. Add butter, cinnamon, and nutmeg. Stir again until smooth. Taste and adjust the seasonings to your liking. Serve warm.
Recipe notes:
This recipe is gluten free. Be sure to purchase certified gluten free grits if you have an allergy or intolerance to gluten.
You can add or remove ingredients to make the recipe more savory or sweet.
Per Serving: Calories: 218, Saturated Fat: 2.5g, Sodium: 454mg, Added Sugars: 2.g, Fiber: 3.4g, Protein: 4.5g
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