Sweet Potato Crunch 13 Recipe

  • 5 cups peeled, cubed sweet potatoes (2 lbs)
  • 1 cup unsweetened applesauce
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 egg whites
  • Vegetable cooking spray
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon margarine, melted
Cook potatoes in boiling water 15 minutes, until tender. Drain well and cool. In a food processor, add potatoes and applesauce; process until smooth. Add egg yolk, vanilla, cinnamon; process until mixture is smooth. Spoon into bowl and set aside. Beat egg whites at room temperature until stiff peaks form. Gently fold 1/3 of egg whites into sweet potato mixture. Then gently fold in remaining egg whites. Spoon into 1 1/2 quart soufflé dish coated with cooking spray. Combine sugar, flour, and margarine until crumbly; sprinkle over potato mixture. Bake at 350° for 35 minutes or until set. Serves 11.
Similar Recipes
Sweet Potato Casserole with Pecan Topping
Rating of 5 out of 5.0 stars
brown sugar
brown sugar
coarsely chopped pecans
Perfect Sweet Potato Casserole
Rating of 5 out of 5.0 stars
brown sugar

Sweet Potato Crunch 13 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2015 Tecstra Systems, All Rights Reserved, RecipeTips.com