Sweet Potato Gouda Grits

These creamy, ultra fluffy sweet potato gouda grits make a perfect pairing for shrimp and your favorite veggies! Gluten-Free + Pescataria

Sweet Potato Gouda Grits

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

Sweet Potato Gouda Grits

Prep

Cook

Total

Yield 4

Ingredients

  • 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
  • extras: freshly sauteed or grilled shrimp and/or veggies seasoned with garlic, paprika, and a pinch of salt and cayenne pepper.
  • NOTE: Half and half consists of half milk half cream; you can purchase it as is or make your own by mixing the two. You can also use milk or evaporated milk, which has a thicker, creamier consistency than plain milk. Cream and half and half will yield richer, creamier, more authentic grits while milk and evaporated milk will lighten things up. Both work marvelously so choose your favorite!

Instructions

  1. Pierce a few times with a fork and bake or microwave your sweet potato until fluffy.
  2. Remove the skin and mash. Set aside.
  3. Next bring a quart of vegetable broth and 2 cups of grits to boil in a medium-sized pot.
  4. Once boiling, reduce heat to lowest setting and simmer for about 15-20 minutes, stirring often.
  5. While the grits simmer away, get to work on your add-ins.
  6. 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!
  7. Once the grits start to soak up the broth, add in the half and half and stir until you've reached bonus arm-workout territory.
  8. After another five to ten minutes, fold in the sweet potato, butter and any additional dairy you'd like to yield your ideal consistency. I like mine thick, but saucy grits are great too!
  9. Lastly add your freshly grated Gouda andseason with garlic powder and salt.
  10. Stir thoroughly until smooth and creamy.
  11. Pile on your favorite toppings and garnish with chopped green onion.

Notes

*grits will be uber-fluffy; if you prefer a saucier dish, feel free to add more butter, broth, and/or cream! Anything goes!

Courses side

Sweet Potato Gouda Grits

Now pat yourself on the back, because duh, veggies!

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Comments

Meghan@CleanEatsFastFeets

I like your hotmessedness, especially if it comes with a side of these grits.

AneleatSuccessAlongtheWeigh

Outta the way people, I’m diving in!

Tiff @ Love, Sweat, & Beers

Bookmarking this! The Southern lady in me is excited to try this. Kiss my sweet grits!! 😉

Lauren

I think your missing the evaporated milk in the recipe! This looks DELISH. I need to try and tackle grits

Jenn @ Peas and Crayons

Haha thanks! I use whatever dairy I have on hand to make them normally! It’s great with heavy cream, evaporated milk, and half + half! Grits are über versatile and can be as indulgent or as simple as you’d like! <3

Ladies Holiday

This recipe is blowing my mind! All my favorite ingredients mixed together. Yumminess!

Stephanie The Magpie

I think grits is something us Brits will just never get! it looks so yum though, i wondering I could use some polenta or even some extra mash!?

Sprint2theTable

OMG. I love gouda grits. There’s a cafe here that makes smoked gouda grits to go with breakfast burritos. If he’d slap those on a sweet potato… I’d die.

Jenn @ Peas and Crayons

Lol polenta is identical to grits I think! They just form it into shapes while grits (at least mine) more closely resemble a mash of sorts. They’re all yummy in my book!

Sabrina @ Work It Ms Jackson

Let me start by saying I’m not really a grits fan (I’m definitely a northern girl) but you have me completely intrigued and wanting to try these.

Alison @ DailyMovesAndGrooves

This looks so super luscious and flavorful! My face wants to be in this.

Rachel Rinderknecht

Yum this sounds so good and grits are my hubby’s favorite!

DessertForTwo

This sounds like my kind of meal! Gimme gimme!

Stephie (eat your heart out)

I just…I can’t…I don’t…*Swoon*

Arman @ thebigmansworld

You are my paula deen in friend form- 5 T of butter? Oh yes. YES YES YES. And cheese? Perfect. I would fight the chickpea and the kitty for this.

Angie

can you tell me how much evaporated milk is to be used? thank you!

    Jenn

    Hi Angie! I alternate using milk, cream, and half and half for my grits. Feel free to use your favorite depending on your creamy/saucy you’d like the grits! Cream or half and half will be richer while milk and evaporated milk will be a bit lighter. I typically add 1/2 cup to mine to make them SUPER thick, then thin with a little extra milk as needed. Some of my friends prefer saucier grits and to make those you’ll just add a bit more liquid and you’re good to go! I hope that helps, I updated the post for better clarification as well – thanks so much for your help Angie + I hope you love the recipe! 🙂

Wanda Lebeau

WHERE IS THE RECIPE THAT GOES WITH THE SHRIMP PICTURE?

    Jenn

    Hey Wanda! No recipe is needed, as you can use whatever you have on hand. Make as many servings of shrimp as you need, season with your favorite spices (we love our cajun blend!) and sauté or grill. Same goes for the veggies, as you can sauté, blanch, grill, or roast them and then toss them into the mix. I use whatever veggies I have on hand and wing it every time 🙂 My grits a ya ya recipe has super detailed instructions if you’d rather follow something to a T – hope that helps! <3

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