Sweet Potato Grits

Sweet Potato Grits

1 pound sweet potatoes, cooked and scooped out of skin

2 c  water

2 c milk

1 t sea salt

1 c Edwards 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 Edwards 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.  

Serve warm.

*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.