Once you've landed on the perfect combination of grits and sweet potato puree, you may be wondering how to deploy it. Well, in keeping with the underlying theme, you can really move in any direction.

Preheat the oven to 375°F. Butter an ovenproof casserole or round 2-quart soufflé mold. To the sweet potato–grits mixture, add 2 large egg yolks, one at a time, stirring after each addition.

MAKE AHEAD: The sweet potato-grits mixture can be made 1 day in advance, then covered and refrigerated. Let stand at room temperature for 30 minutes before assembling the dish for baking.

1. Bring milk and water to a slow boil, then slowly whisk in grits, whisking continually so grits do not clump. 2. Next, whisk in sweet potatoes, stirring to combine, and salt and pepper. 3. Decrease ...

There's just something about a skillet full of warm, seasoned veggies that feels like home. This Spinach & Sweet Potato Hash ...

Directions: In a small saucepot, bring the water and milk to a boil. Once the water and milk are boiling, add the grits to the pot, and lower the heat to medium-low. Stir frequently until ...

Decrease heat to low and simmer, stirring often, until grits are creamy, thick, 45 to 60 minutes. Taste grits and sweet potato to make sure both are cooked and tender. Add ginger, cinnamon, butter.

These savory grits are the perfect way to use any extra sweet potatoes that you have after Thanksgiving or Christmas. I personally eat them year-round, so I love this recipe and wanted to share with ...

Ingredients 3.5cupvegetable broth or water 3cupalmond or other non-dairy milk 1.5cupstone-ground white grits or medium/coarse cornmeal 0.25tspKosher salt 0.25cupnutritional food yeast (flakes or ...