1 cup mashed sweet potato
4 cups vegetable broth
2 cups old-fashioned grits
5 TBSP butter
1/2 cup half and half
2 heaping cups of freshly grated gouda cheese
1/4-1/2 tsp salt
1/4-1/2 tsp garlic powder
2-4 TBSP chopped green onion
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 added links to my shrimp and veggie grits above, since they’re my go-to pairing. The 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, season with garlic powder and salt, and stir thoroughly until smooth and creamy.
Pile on your favorite toppings and garnish with chopped green onion.