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The Orion

Chico State's independent student newspaper

The Orion

Chico State's independent student newspaper

The Orion

Readers, Digest: Sweet potato grits


Adding sweet potatoes to traditional grits gives the dish more flavor and a creamy consistency. Try out this recipe for breakfast or as a side dish.

Sweet potato grits Photo credit: Christina Saschin

Total Time: 40 minutes

Yield: 4 cups


  • 1 cup water
  • 1 cup milk
  • 1/2 cup corn grits
  • 1 sweet potato, peeled and grated
  • cinnamon to taste


  1. In a large saucepan, heat up water and milk at medium to low heat.
  2. Wash the sweet potato, then peel and grate it.
  3. Once the milk has heated, slowly add the corn grits, stirring constantly.
  4. Add the grated sweet potato to the milk and grits mixture.
  5. Add a sprinkle of cinnamon.
  6. Simmer for 30 minutes with a lid on the pot.
  7. Stir mixture occasionally.
  8. For the last five minutes, leave the lid off to let excess moisture boil.
  9. Let the sweet potato grits cool before placing into a serving dish.


Nutrition Facts

  • One Serving :169g
  • Calories: 71
  • Fat: 2g
  • Cholesterol: 5mg
  • Sodium: 84mg
  • Potassium: 173mg
  • Carbohydrates: 12g
  • Fiber: 2g
  • Sugar: 5g
  • Protein: 3g


Christina Saschin can be reached at [email protected] or @Stina127 on Twitter.

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