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.