Sweet Potato And Grits Spoonbread Recipes

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SWEET POTATO GRITS - SO EASY, SO GOOD



Sweet Potato Grits - so Easy, so Good image

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

1 cup quick-cooking grits
1 (16 ounce) can sweet potatoes, drained and mashed
2 tablespoons salted butter
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 cup shredded monterey jack cheese or 1 cup muenster cheese
1/2 teaspoon thyme (dried)

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

SWEET POTATO SPOON BREAD



Sweet Potato Spoon Bread image

Martha first tasted this delicious sweet-potato spoon bread at The Elms, a restaurant and tavern owned by Brendan and Cris Walsh in Ridgefield, Connecticut.This recipe, part of Martha's Ultimate Thanksgiving Menu 2007, was adapted from Martha Stewart Living, November 1997.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 13

3 large sweet potatoes
1/4 cup yellow cornmeal
2 cups milk
4 tablespoons unsalted butter
1/4 cup light-brown sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup all-purpose flour
1/4 cup honey
4 large eggs
1 cup heavy cream

Steps:

  • Heat oven to 400 degrees. Bake sweet potatoes until soft when pierced with a knife, 40 to 45 minutes. Let cool. Peel, and discard skins.
  • Reduce heat to 350 degrees. In a medium saucepan over medium heat combine cornmeal, milk, butter, brown sugar, spices, salt, and 1 cup water. Cook, stirring, until slightly thickened, about 10 minutes. Let cool.
  • Butter a 2-quart baking dish. Working in batches if necessary, place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor. Process until smooth; pour into dish. Bake until golden brown, about 45 minutes. Serve.

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