Sweet Potato Grits
|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|
|Margarine||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Tablespoon|
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.