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4 from 2 votes

Savory Sweet Potato Grits

Sweet Potato grits, made savory. Great as a side dish or a base for seared seafood or shrimp.
Servings: 6


  • 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.


You can skip milk and add in a cup of chicken broth for added flavor.
I followed the directions for white stone ground grits on their package. If you have a different kind of grits you might want to use their recipe and add in sweet potatoes.