These creamy, ultra fluffy sweet potato gouda grits make a perfect pairing for shrimp and your favorite veggies! Gluten-Free + Pescataria
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
- 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!
- 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 half and half and stir until you've reached bonus arm-workout territory.
- 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!
- 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.
*grits will be uber-fluffy; if you prefer a saucier dish, feel free to add more butter, broth, and/or cream! Anything goes!
Now pat yourself on the back, because duh, veggies!