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Sweet Potato Crunch

Yield 11 servings (serving size: 1/2 cup)

Ingredients

  • 5 cups (1/2-inch) cubed peeled sweet potato
  • 1 cup applesauce
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 large egg whites (at room temperature)
  • Cooking spray
  • 1/2 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon margarine, melted

Nutrition Information

  • calories 135
  • caloriesfromfat 12 %
  • fat 1.8 g
  • protein 2 g
  • carbohydrate 28.2 g
  • cholesterol 20 mg
  • sodium 141 mg

How to Make It

  1. Cook sweet potatoes in boiling water 15 minutes or until tender; drain well and cool. Preheat oven to 350°.

  2. Place potatoes and applesauce in a food processor; process until smooth. Add egg yolk, vanilla, salt, and cinnamon; process until smooth. Spoon into a bowl; set aside.

  3. Beat egg whites until stiff peaks form. Gently stir one-third of egg whites into potato mixture; gently fold in remaining egg whites. Spoon into a 1 1/2-quart soufflé dish coated with cooking spray.

  4. Combine sugar, flour, and margarine; sprinkle over potato mixture. Bake at 350° for 35 minutes or until set.

  5. Note: Cover and refrigerate potato mixture, without topping, for up to 24 hours, if desired. Uncover, sprinkle with topping, and bake at 350° for 45 minutes.