Brunch with Heritage: Vegan Sweet Potato Grits

Preserving my Gullah Geechee culture—, from cuisine to farming is important and there are many Southern food traditions close to my heart, but like many of you, my family is faced with different dietary restrictions. This year, I decided to take a South Carolina staple – the sweet potato and prepare it a few different ways. I’ve made lactose-free and vegan sweet potato dishes that are both savory and sweet and perfect for a Christmas brunch no matter who decides to show up!

In the first installment of this vegan brunch series inspired by Sweet Potatoes, I have featured a classic southern brunch staple, Grits. And in the South especially the Lowcountry, grits can happen any time of day. I love grits and sweet potatoes and so do my kids, but for my poor husband who is lactose, he can’t have them the traditional way so we decided to have them with a vegan spin. Thanks to help from Rashaunda Grant at The Carolina Cookery, I was able to curate a simple and easy dish for my holiday brunch and beyond.

Sweet Potato Grits

3 cups vegetable broth

2 cup quick cook grits

1 cup sweet potatoes, cooked and mashed

1 cup unsweetened almond milk

3 tsp salt

2 tsp curry powder

1 tsp paprika

1 tsp garlic powder

1 tsp white pepper

½ cup vegan parmesan (optional)

Sliced green onion, and additional parmesan  to garnish

In a pot, bring vegetable broth and salt to a rolling boil. While stirring, slowly pour in grits. Reduce heat to medium and allow to simmer for 5 mins, while continuing to stir occasionally. 

Add sweet potatoes, curry powder, paprika, garlic powder, and white pepper and stir until well incorporated.

Add almond milk. Continue cooking for 10 minutes, stirring occasionally until grits have reached desired thickness then stir in parmesan. 

Serve in bowls. Garnish with sliced green onion and parmesan and enjoy!

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