Sweet Potato Grits With Eggs And Kale

Ingredients

• 2 large sweet potatoes (orange flesh)
• 1 cup water
• 3/4 cup non-fat milk
• 1/4 cup quick-cooking grits
• 1 tablespoon vegetable oil, divided
• 1 cup fresh kale, chopped
• 1/4 teaspoon salt
• 4 eggs

Method

1. 1 Preheat oven to 350°F. Coat 4 individual soufflé dishes with 1 teaspoon vegetable oil.
2. 2 Make slits in sweet potatoes and microwave until soft. Peel, chunk, and puree the potatoes.
3. 3 Heat remaining oil in a saucepan and sauté kale for 5 minutes.
4. 4 Boil water and milk in a saucepan. Add grits and sweet potato puree; cook for 5 minutes.
5. 5 Remove from heat and stir in sautéed kale. Divide mixture among soufflé dishes.
6. 6 Make depressions in the grits with a spoon. Break one egg into each hollow. Bake 30 minutes.