My mother was descended from southerners who opposed slavery, and lit out for Ohio, which has always been free territory at the beginning of the nineteenth century.
She served grits for supper, much as one would serve mashed potatoes. They went with chicken or pot roast, and lots and lots of gravy. It came as a bit of a shock the first time I saw grits on a breakfast menu.
Mother had an Austrian exchange student doing some work for her, early in her marriage. She asked the girl if she'd like to stay for supper one night, and asked her if she liked grits. The girl said with horror, "You mean gritzen! Like the farmers eat!"
A Jewish lady we knew went to Williamsburg. She brought me back a strange food that they used to eat in colonial times, that she suggested I could try to cook.
One of the first things I learned to cook was Williamsburg grits.
BLESS YOU Azzizi for posting sweet potato pie recipes. I do love it. The best sweet potato pie I know comes from the Stoop and Bend garden club at the May Market in Mellon Park. I work there every year dipping strawberries for my mother's old garden club. I will be delighted to tell you how it's done if you're interested.