11 servings (serving size: 1/2 cup)

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.

Ratings & Reviews

Love it

November 24, 2015
Like the other reviewers, I have been using this recipe since it came out. People are always asking for the recipe. Wouldn't change a thing. Light, fluffy and with fantastic streusel crunch.

SCtoNC's Review

November 20, 2011
Me too. I have made it every Thanksgiving since 1997 and am just now looking up the ingredients for this Thanksgiving! The whole family loves this recipe

Tsgirl2012's Review

November 19, 2011
I have been using this recipe since I discovered it first back in 1997 my kids love it and request it every Thanksgiving and Christmas. I wouldn't change a single ingredient its perfect the way it is!