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Sweet Potato Grits

The.Sweet.Potato.Lovers.Cookbo's picture
This brightly colored dish is great for a brunch. Using only the egg whites and margarine makes it a low fat dish. It is best served immediately after baking as it has soufflé properties. It also can be altered and made the day before serving, except for baking, by using whole eggs. Recipe from The Sweet Potato Lover’s Cookbook: More than 100 ways to enjoy one of the world’shealthiest foods by Lyniece North Talmadge and Madeleine Watt (Cumberland House; November 2010; 9781402239113; $14.99 U.S./ $17.99 CAN; cooking). Click here to purchase The Sweet Potato Lover's Cookbook!
Ingredients
  Sweet potatoes 2 Cup (32 tbs), drained
  Water 4 Cup (64 tbs)
  Grits 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), peeled and crushed
  Salt 1 Teaspoon
  Margarine 1⁄2 Cup (8 tbs)
  Worcestershire sauce 1 Tablespoon
  Egg whites 4
Directions

Preheat the oven to 350° and spray a soufflé dish with nonstick spray.
Purée the sweet potatoes in a blender.
Bring the water to boil in a heavy saucepan and add the grits, crushed garlic, and salt. Reduce the heat, stir, and cover. Cook over low heat for about 15 minutes, stirring frequently, until the grits are thick.
Add the margarine, puréed sweet potatoes, and Worcestershire sauce.
Beat the egg whites in a large bowl until stiff. Fold the egg whites into the sweet potato-grits mixture.
Pour the mixture into the prepared dish. Bake for about 35 minutes.

Recipe Summary

Cuisine: 
American
Servings: 
4

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