Heat neutral oil in a wide pot or skillet over medium-high heat. Add the diced onion and cook for 6–7 minutes until it begins to soften.

Melt 2 tablespoons butter into the onion and add the diced sweet potato—season with salt and pepper. Cook, occasionally stirring, for 7–10 minutes until the sweet potatoes begin to char around the edges.

Create an open space in the middle of the sweet potatoes and melt the remaining 2 tablespoons of butter. Next, add the cumin, chili powder, smoked paprika, garlic powder, and cayenne powder. Stir the spices into the butter for 30–45 seconds and then toss with the sweet potatoes to coat with the spices.

Pour in the tomatoes, chickpeas, and add stock or water—season with salt and pepper. Bring to a boil and then reduce heat and simmer for 30 minutes until the sweet potatoes are fork-tender. Add water, as needed, if the liquid evaporates too quickly—taste and season once more to your preferences.

Combine the water, milk, and salt in a small pot and bring to a low boil. Stir in the grits and then cook, whisking often, for 30 minutes until tender and thickened. Taste and season again with salt. Next, stir in the cheese and the smoked paprika. If needed, add a splash or two more of milk to achieve the desired consistency.

Divide the cooked grits between plates and spoon the chickpeas on top. Garnish with avocado and sour cream, if you like. Enjoy!