Sweet Potato Grits

Grits are a southern staple that can be eaten for breakfast, lunch or dinner. This fun twist incorporates another traditional southern food, sweet potatoes, to make a unique and delicious side dish.

Grits are a southern staple that can be eaten for breakfast, lunch or dinner. This fun twist incorporates another traditional southern food, sweet potatoes, to make a unique and delicious side dish.

Sweet Potato Grits
Ingredients You Will Need:
2 ½ pounds sweet potatoes
5 ½ cups vegetable or chicken stock
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
3 sprigs of thyme, leaves removed and finely chopped
1 ¾ cup fine corn meal
3 ears corn, kernels removed
3 tablespoons honey
Salt and pepper to taste

Peel and dice the sweet potatoes. Bring the stock to a boil and then add the potatoes. Simmer until they are tender. Drain the potatoes, reserving the liquid, and puree them in a blender with two cups of the liquid. Meanwhile, in a large pot heat the olive oil over medium heat. Add the onion, garlic and thyme and sauté until the onion becomes translucent. Add the liquid and sweet potato puree and bring to a boil. Stir in the corn meal and simmer until thick, about 20 minutes, stirring constantly. Mix in the corn and honey and season with salt and pepper. Serve immediately.