Prep sweet potato by peeling and cutting about 2-3 ounces into thin sticks no longer than 1 inch long. Using 1 tablespoon of Extra Virgin Olive Oil sauté prepared sweet potato over medium high heat until they are slightly brown about 3-5 minutes. Prep green onion by slicing into thin rings (do not cook)

In a medium saucepan, bring the chicken broth to a boil.

Add the garlic and slowly stir in the grits.

Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes.

Remove the saucepan from the heat and stir in the cheese, butter and cream. Season with Kosher salt, fresh cracked black pepper.

Top with sweet potato and green onion, serve immediately.