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Cheesy Sweet Potato Grits Recipe

Cheesy Sweet Potato Grits recipe


This is a warm, creamy bowl of grits mixed with sweet potatoes and cheese. It's a yummy dish that's like a hug in a bowl. You cook sweet potatoes and mix them with grits and cheese to make it extra special!


1 large sweet potato (about 2 cups mashed)
3 cups unsalted chicken broth
1 1/2 cups whole milk
1 cup stone-ground white or yellow grits
4 tablespoons unsalted butter, plus more for serving
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup shredded sharp cheddar cheese
1/2 cup sliced mushrooms
1/4 cup diced country ham (optional)


Preheat the oven to 400°F (200°C). Wrap the sweet potato tightly in foil and bake on a small rimmed baking sheet until a knife slides very easily into the flesh, about 35-45 minutes. Let cool, then peel and mash until smooth.
In a large saucepan, bring the chicken broth and milk to a simmer over medium heat.
Slowly whisk in the grits, making sure there are no clumps. Cook over medium heat, whisking often, until thick and creamy but with a little bite, about 25-30 minutes.
While the grits are cooking, heat 2 tablespoons of butter in a skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they release their liquid and start to brown. If using, stir in the diced ham and cook until heated through.
Stir the mashed sweet potato, remaining 2 tablespoons of butter, shredded cheddar cheese, salt, and pepper into the cooked grits until well combined and the cheese is melted.
Serve the grits topped with the mushroom and ham mixture, and add an extra pat of butter on top if desired.

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