Sweet Potato Crunch



11 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 135
Caloriesfromfat 12 %
Fat 1.8 g
Protein 2 g
Carbohydrate 28.2 g
Cholesterol 20 mg
Sodium 141 mg


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


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

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.

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.

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

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.