These decadent, roasted sweet potato grits will become your next go-to side dish to compliment a nice roasted pork or braised chicken. I learned so much working in restaurants back in NOLA and this recipe is one I keep in my arsenal.
I remember watching the cooks roast the sweet potatoes and never did I think it would go into a big pot of grits! Milk, cream, butter and sweet tender roasted sweet potatoes, how can this be a bad idea? At the restaurant, sweet potato grits were served alongside some pan seared jumbo gulf shrimp and mango chow-chow. The chow-chow was perfect to cut through the richness.
A few years ago I was introduced to "stone-ground" grits and pretty much ditched the Quaker Grits I was raised on. Stone-ground or course grits do take longer--extremely longer--but the added patience is worth it! I find them to have more flavor and love the texture they provide. I order mine from Geechie Boy GritsMill and have been doing so for a few years now. I followed Sean Brock's method for cooking stone ground grits, soak them! He recommends soaking them for 6 hours or more and then skimming off any hulls that may have floated to the top. Do I think this cut back the cooking time? Yes! And I do recommend it, especially if you have coarser grits.
For this recipe, I did not add milk but opted to replace it with mascarpone cheese! Yes! So creamy and decadent. Instead of just throwing in a good bit of butter into the pot, I wanted to "up" the flavor and decided to make some brown butter. The nuttiness pairs well with the sweet potato and enhanced the flavor. With the cold months ahead for some, this will pair well with some braised short ribs or roasted pork. Nothing like some grits to stick to ya bones! Make sure to have some acidity in the dish to cut down the richness. Enjoy!
Roasted Sweet Potato Grits
- 1 1/2 cups grits
- 4 cups water
- 2 whole sweet potato (1 depending on size)
- 8 oz mascarpone cheese
- 6 tablespoons butter
- salt to taste
Preheat oven to 350 degrees. Bake sweet potato for 30-40 minutes until soft.
Bring pot of water to boil and add grits. Stir frequently for roughly 1 hour until thick and creamy. You may need to add water as you go.
While grits cook, over medium heat, melt the brown butter. Stir and wait for it to foam up-about 5 minutes. Stir to make sure the milk solids do not stick to bottom of pot. Cook until butter turns brown, checking often to make sure not to burn. Place aside.
Scope out flesh from sweet potatoes and add into grits. Add mascarpone, butter and salt. Stir well and check for seasoning.