Forgive me for the hotmessedness. I’m attempting to unplug and do the whole vacation thing, but I couldn’t keep my butt out of the kitchen and had to document this one! I’ve shared my love of Southern-style Gouda grits and Gruyere grits before, but for the life of me I cannot figure out why I just now decided to let sweet potatoes in on the fun! Not only do they add a gorgeous pop of color to an otherwise colorless dish, but they’re pretty darn delicious!
Sweet Potato Gouda Grits
- 1 cup mashed sweet potato
- 4 cups vegetable broth
- 2 cups old-fashioned grits
- 5 TBSP butter
- ½ cup half and half
- 2 heaping cups of freshly grated gouda cheese
- ¼-1/2 tsp salt
- ¼-1/2 tsp garlic powder
- 2-4 TBSP chopped green onion
- extras: freshly sauteed or grilled shrimp and/or veggies seasoned with garlic, paprika, and a pinch of salt and cayenne pepper.
- Pierce a few times with a fork and bake or microwave your sweet potato until fluffy.
- Remove the skin and mash. Set aside.
- Next bring a quart of vegetable broth and 2 cups of grits to boil in a medium-sized pot.
- Once boiling, reduce heat to lowest setting and simmer for about 15-20 minutes, stirring often.
- While the grits simmer away, get to work on your add-ins.
- I always gravitate towards shrimp and veggies as you can probably already tell! These grits also taste awesome alongside eggs and bacon for breakfast. When it comes to grits, anything goes!
- Once the grits start to soak up the broth, add in the evaporated milk and stir until you've reached bonus arm-workout territory.
- After another five to ten minutes, fold in the sweet potato, butter and half and half.
- Lastly add your freshly grated Gouda andseason with garlic powder and salt.
- Stir thoroughly until smooth and creamy.
- Pile on your favorite toppings and garnish with chopped green onion.
Now pat yourself on the back, because duh, veggies!