Grits & Sweet Potato
Grits can be introduced at 6 months, provided they are cooked to a soft, porridge-like consistency. They are a versatile, gluten-free option for a filling breakfast or side dish.
28 min1 serving
Ingredients
- 1/4 cup stone-ground grits
- 1 cup water
- 1/2 cup sweet potato peeled and cubed
Instructions
- 1
Peel and cube sweet potato. Steam for 12–15 minutes until completely tender.
- 2
Meanwhile, bring 1 cup of water to a boil. Slowly whisk in stone-ground grits, reduce heat, and cook for 10–12 minutes, stirring frequently, until thick and creamy.
- 3
Blend steamed sweet potato to a completely smooth puree.
- 4
Stir sweet potato puree into the cooked grits and mix until evenly combined. Serve warm.
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