For the sweet potatoes:
1 lb. sweet potatoes, cut in 1-inch chunks
1- ¼ tsp. kosher salt
¼ tsp. freshly ground white pepper
1/8 tsp. ground nutmeg
1/8 tsp. ground cinnamon
¼ cup maple syrup
1 lb. sweet potatoes, cut in 1-inch chunks
1- ¼ tsp. kosher salt
¼ tsp. freshly ground white pepper
1/8 tsp. ground nutmeg
1/8 tsp. ground cinnamon
¼ cup maple syrup
For the grits:
1 ½ cups water
¼ tsp. chopped garlic
½ tsp. chopped shallot
1 Tbs. unsalted butter
¼ tsp. kosher salt
Pinch cayenne (optional)
½ cups stone-ground grits
1 Tbs. heavy cream
1 ½ cups water
¼ tsp. chopped garlic
½ tsp. chopped shallot
1 Tbs. unsalted butter
¼ tsp. kosher salt
Pinch cayenne (optional)
½ cups stone-ground grits
1 Tbs. heavy cream
Put the sweet potatoes in a large pot; cover with water and ¾ tsp. of the salt. Bring to a boil, reduce the heat, and simmer until the potatoes are fork-tender, about 10 minutes. Drain and mash the potatoes using a potato masher. Fold in the remaining ½ tsp. salt, the white pepper, nutmeg, cinnamon, and maple syrup. Set aside.
While the potatoes boil, cook the grits. In a medium heavy-based pot, bring the water, garlic, and shallot to a boil. Add the butter, salt, and cayenne. Gradually whisk in the grits. Bring to a boil, reduce the heat, and simmer, stirring occasionally, until the grits are cooked and creamy and just start to pull away from the side of the pot, about 30 minutes. Remove from the heat and fold in the cream.
Heat the oven to 400°F. In a large bowl, mix the sweet potato purée with the grits. Spread the mixture in a casserole dish and bake until pudding sets and the top is lightly browned, about 35 minutes.
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