Sweet news for grits-lovers: Sweet Potato Grits

A good serving of grits warms the hearts of many of our family members. My delight was boundless when I discovered a new recipe for Sweet Potato Grits. I couldn’t imagine any improvement on the old standby cheese grits recipe I had treasured all these years. But the addition of sweet potato got my attention.

This recipe called for shredded smoked Gouda cheese instead of the usual cheddar. No baking of a casserole was required. The mashed sweet potato was stirred into hot cooked grits at the end of the cooking cycle.

The information accompanying the recipe touted the sweet potato as an official super food: One medium-sized sweet potato has 438 percent of the daily requirement of vitamin A, 37 percent of vitamin C, and only 105 calories. Sweet news, for sure.

Sweet Potato Grits

2 cups milk

1 cup uncooked regular grits

1 1/2 cups water

1 cup cooked, mashed sweet potatoes

1 cup (4 ounces) shredded smoked Gouda cheese

2 tablespoons butter

1 teaspoon salt (or salt substitute)

1/2 teaspoon freshly ground pepper

garnish: fresh cilantro sprigs

In a large saucepan over medium-hgh heat bring milk and 1/2 cups water to a boil; gradually whisk in grits. Reduce heat to medium-low and simmer, stirring occasionally, 10 minutes or until thickened. Stir potatoes and next 4 ingredients into grits. Makes 6 servings. (Source: Southern Living October 2012)