Grits & Sweet Potato

Ingredients

• 1/4 cup stone-ground grits
• 1 cup water
• 1/2 cup sweet potato peeled and cubed

Method

1. 01

   Peel and cube sweet potato. Steam for 12–15 minutes until completely tender.

2. 02

   Meanwhile, bring 1 cup of water to a boil. Slowly whisk in stone-ground grits, reduce heat, and cook for 10–12 minutes, stirring frequently, until thick and creamy.

3. 03

   Blend steamed sweet potato to a completely smooth puree.

4. 04

   Stir sweet potato puree into the cooked grits and mix until evenly combined. Serve warm.

How to offer

Serve warm. Grits have a naturally creamy texture that blends beautifully with sweet potato puree.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 1 month.

Nutrition note

Grits made from corn provide a source of carbohydrates for sustained energy throughout the day. While not particularly high in vitamins, they can be enriched with milk or fortified during the cooking process to increase nutritional value.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer