It’s a twist and a turn to bring two southern staples together in one dish. Southern food has evolved, as all cuisine should. A lot of southern kitchens serve grits for breakfast with butter and sugar. I gravitate to the savory and like my grits for dinner. I made my first grits and dish here pairing a creamy tomato based dish of grits with osso buco. That is still one of my most memorable fancy comfort food dinners to date.
I’m a big fan of the tried and true southern dish, shrimp and grits. If it’s on the menu, I usually order it. I have my own fantasies about how it should taste and this dish at the Mad Platter comes pretty close. The grits should be creamy and there should be heat and lots of flavor and smokiness. I’m beyond disappointed when a place tries to be hipster and serves shrimp and grits with a grits cake. It has to remain a comfort food.
Just so you know, you are probably in Nashville if you use the word hipster, even the New York Times knew that when they wrote this article about our food scene.
I recently ate and reviewed The Southern Steak and Oyster, one of Nashville’s newest vibrant restaurants.
When I bit into the savory sweet potato grits topped with a seared piece of halibut, I knew I wanted to perfect a similar dish at home.
This is part one of the dish, and meant to be a cushion for a great piece of fish.
Savory sweet potato grits are creamy and deliver a big sweet potato flavor. As a stand alone side dish, I garnished with some roasted, salted pumpkin seeds. It’s best to buy those raw and roast them because they just taste better and you don’t want them too salty.
I’ve purposely kept this dish savory. I’ve looked at recipes and saw the addition of cinnamon and ginger, but I wanted to stay true to the natural goodness of a sweet potato.
Of course, you can make it sweet and add those spices in if that’s where your mood takes you. You can even make it spicy by adding some cayenne pepper or the heat of your choice. You could go more Italian and add in 1/4 cup grated parmesan or pecorino cheese, but I wouldn’t pair that with seafood. That might be nice as a side dish for pork.
I’m going out of town for a culinary adventure with a group of bloggers for the next few days, and when I return, I plan to cook and feature part two, my version of fish and grits.
Tell me, do you eat grits and how do you like them? And do you have any new wild hipster dishes recreating the comfort foods of the south.
Savory Sweet Potato Grits
- 3 cups water
- 1 cup milk
- 3 tablespoons butter
- 1 large sweet potato roasted
- 2 teaspoons salt
- 1 teaspoons white pepper
- 1 cup grits
- 1/2 roasted pumpkin seeds for garnish optional
- Preheat oven to 375.
- Bake sweet potato until thoroughly cooked, about 45 minutes.
- Bring water, milk, butter to a boil.
- Peel sweet potato. Take through a ricer. Add to liquid. Add salt, pepper.
- Wash grits off, but placing in bowl with cold water. Swirl around and allow the light bran to come to the top. Discard and pour off water.
- Add in grits and bring to boil, stirring.
- Once the mixture is boiling, turn to the lowest possible heat you can. Cover and cook for 15-20 minutes until most of liquid is evaporated.
- Saute pumpkin seeds with a little bit of olive oil and salt for five minutes, making sure they don't burn.
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More Sweet Potato Recipes
You may like more sweet potato recipes. One of my favorites comes from my mom, Retro Rose.