Maple Syrup Sweet Potato Grits

Name: Maple Syrup Sweet Potato Grits
Prep time: 1 h 5 min
Total time: 1 h 35 min
Yield: 6 - 8
Ingredients: 2 lb. pounds sweet potatoes (about 2 large), cut in half lengthwise, then crosswise again if needed to fit steamer; 1/2 c. cup (1 stick) unsalted butter, cut into pieces; 1 1/2 c. stone-ground grits; 1 cinnamon stick; Kosher salt; 1/4 c. pure maple syrup; 1 tsp. pure vanilla extract; Flaky sea salt

Skip the marshmallows and sweet potatoes this year, and opt for this delicious twist instead

By Charlyne MattoxPublished: Sep 30, 2025

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sweet potato maple grits in a bowl on a wood surface

Becky Luigart-Stayner for Country Living

Yields:

6 - 8

Prep Time:

1 hr 5 mins

Total Time:

1 hr 35 mins

Sweet and savory, this grits dish will quickly become a favorite on the Thanksgiving sideboard.

Be sure to read the cooking instructions on your package of grits before getting started. Depending on how they’re processed, cooking times can vary greatly

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Ingredients

2 lb. pounds sweet potatoes (about 2 large), cut in half lengthwise, then crosswise again if needed to fit steamer
1/2 cup cup (1 stick) unsalted butter, cut into pieces
1 1/2 cups stone-ground grits
1 cinnamon stick
Kosher salt
1/4 cup pure maple syrup
1 tsp. pure vanilla extract
Flaky sea salt

Directions

1. Step 1Fill a large pot with 1 inch of water and fit with a steamer basket. Cover and bring to a boil. Add sweet potatoes, skin side down. Cook, covered, until very tender, 30 to 35 minutes. Peel potatoes and discard skins. Transfer flesh to a bowl and mash until smooth.
2. Step 2Meanwhile, melt butter in a large pot over medium heat. Cook, swirling occasionally, until deep golden brown and nutty-smelling, 10 to 12 minutes; transfer to a bowl. Add 6 cups water to pot and bring to a boil. Stir in grits, cinnamon stick, and kosher salt. Actively simmer, stirring often, until thickened and no longer bubbling and grits are tender, 16 to 45 minutes (time will vary depending on brand of grits).
3. Step 3Add mashed sweet potatoes, maple syrup, vanilla, and about two-thirds of brown butter and stir to combine. Transfer to a serving bowl and drizzle with remaining brown butter and flaky sea salt.