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.
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