1 large sweet potato, roasted and peeled
2 tablespoons canola oil
1 small Spanish onion, finely chopped
2 cloves garlic, finely chopped
3 cups chicken stock or water
1 cup milk
1 tablespoon chipotle puree
2 teaspoons salt
1 ½ cups stone ground white or yellow cornmeal
2 tablespoons cold unsalted butter
2-3 teaspoons honey
Freshly ground black pepper
1. Place sweet potato in a food processor and process until smooth. Set aside.
2. Heat oil in a medium sauce pan over medium-high heat. Add the onion and cook until soft. Add the garlic and cook for 30 seconds. Add the stock, milk, salt and chipotle and bring to a boil. Slowly whisk in the grits, reduce heat to medium low and cook, stirring occasionally, for about 15 minutes. If the mixture becomes too thick, thin with a little extra stock or water.
3. Stir in the sweet potato puree and continue cooking another 5 minutes, stirring frequently until smooth and thickened. Remove from heat and whisk in butter and honey and black pepper to taste.