Preheat oven to 350°F.
Coat 4 individual ramekins or soufflé dishes with 1 tsp vegetable oil.
Make 3-4 slits in sweet potatoes; cook in microwave until just soft (5 to 10 minutes).
When sweet potatoes are cool enough to handle, peel, cut into chunks, and puree in food processor or mash with a potato masher.
Heat remaining vegetable oil in sauce pan, and sauté kale about 5 minutes.
In a medium sauce pan, boil water and milk, add grits and sweet potatoes; cook for 5 minutes. Remove from heat; stir in sautéed kale.
Divide grits mixture evenly among 4 soufflé dishes (or place all in casserole dish).
Make 4 depressions in the grits mixture with the back of a large spoon. Carefully break one egg into each hollow.
Bake uncovered for 30 minutes until eggs are cooked. Let cool 10 minutes before serving.