Sweet Potato Grits

Edna Lewis once said, “People should really leave grits alone.” And we won’t argue with the queen, but in this recipe from Kia Damon (featured in Bryant Terry’s book Black Food), roasted sweet potato adds an earthy element and a creamy, custardy texture to grits. Damon suggests eating them with fried catfish, shrimp smothered in bacon gravy, mushrooms simmered in red curry, or “as our ancestors intended, with just a simple pat of butter.”