2 large sweet potatoes, cooked, peeled, and mashed
3 tablespoons unsalted butter
Additional kosher salt, to taste
Preparation
Bring the water and milk to a boil in a large saucepan over medium high heat.
Gradually whisk in the grits.
Reduce the heat to low and simmer for 30 to 45 minutes, stirring frequently, until the grits are tender and thickened.
Stir in the mashed sweet potatoes and butter until well combined.
Taste and season with additional salt as needed. Serve warm.
Notes
It’s very important to use good fresh stone ground grits. We use Congaree Milling Company Grits sold at Rosewood Market and Soda City Market in Columbia, SC.
