Sweet Potato and Grits
1 pound sweet potatoes, cooked and scooped out of skin
2 c water
2 c milk
1 t sea salt
1 c Edward's Mill Grits
2 T unsalted butter
1/4 t cinnamon, ground
dash nutmeg, ground
1 c milk
In sauce pot, mix water, 2 c milk and salt. Bring to boil. Stir in Edward's Mill Grits. Bring back to boil. Reduce heat, cover and cook 25-30 minutes.
Meanwhile, puree cooked sweet potatoes with 1 c milk.
When grits are done, stir in sweet potato puree, spices and butter.
*For a savory twist:
Omit cinnamon and nutmeg and stir in 1 c grated Gruyere cheese, 1 minced garlic clove, and 1 t onion powder.
Served great with grilled chicken, pork and even fish!
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