Sweet Potato Grits So Easy So Good Recipes
SWEET POTATO GRITS - SO EASY, SO GOOD
Marrying two of the South's most treasured dishes, this is a fast, easy, delicious dish to serve with roasted meat. Why haven't we thought of this before, ya'll? Yum!
Provided by Viclynn
Categories Mashed Potatoes
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 1. Cook grits according to package directions.
- 2. Stir in mashed sweet potatoes, butter, salt, and pepper; cook over medium-low heat until heated through. Stir in cheese and thyme.
- 3. Enjoy!
- Notes: Omit the salt, if desired. Can use fat-free or light cheese to lighten the calories.
Nutrition Facts : Calories 399.3, Fat 14.8, SaturatedFat 9.1, Cholesterol 40.4, Sodium 555.6, Carbohydrate 54.2, Fiber 4.1, Sugar 5.1, Protein 12.2
OVEN BARBECUE SHRIMP & SWEET POTATO GRITS
From Priscilla Yee, Concord, CA, a winning recipe from Louisiana Cookin' Magazine. Try it out for a special brunch or supper!
Provided by gailanng
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat oven to 350 degrees. In a mixing bowl, combine shrimp with butter, chili sauce, Worcestershire, lemon juice, Sriracha, Creole Seasoning, and garlic and pour into lightly greased 13x9-inch baking dish. Toss to coat. Spread the shrimp in single layer. Bake for 12 to 15 minutes or until shrimp turn pink, stirring and turning shrimp after 8 minutes.
- In the meantime, cook grits according to package directions. Stir in mashed sweet potatoes, butter, salt, and pepper; cook over medium-low heat until heated through. Stir in gouda and thyme.
- Spoon grits onto serving platter. Top with shrimp and sauce. Garnish with thyme sprigs and crumbled bacon.
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- Rinse the sweet potato to remove any dirt and then prick with a fork. Loosely wrap the sweet potato in a paper towel, place on a microwave safe plate, and then microwave for 5 minutes on high. Squeeze the sweet potato to see if it is soft all the way through, and microwave for a few minutes longer if it isn’t. Allow the sweet potato to cool slightly, and then scoop out the cooked flesh.
- Cook the grits according to the package directions. (Add four cups of water and one teaspoon of salt to a medium sauce pot and bring to a boil over high heat. Once it reaches a rolling boil, pour in the uncooked grits. Stir the mixture until it comes back up to a boil, then reduce the heat to the lowest setting, place a lid on top, and let simmer for ten minutes.)
- Meanwhile, add the cooked sweet potato flesh to a blender and add just enough milk to allow the sweet potato to blend into a puree. I used about one cup of milk. It’s okay if there are a few sweet potato chunks.
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