Sweet Potato Crunch

Ingredients

• 5 C. peeled, cubed sweet potatoes (about 2 lbs.)
• 1 C. unsweetened applesauce
• 1 egg yolk
• 1 tsp. vanilla extract
• ½ tsp. ground cinnamon
• 2 egg whites (at room temperature)
• ½ C. firmly packed brown sugar
• 2 Tbs. all-purpose flour
• 1 Tbs. margarine, melted
• vegetable cooking spray, i.e. PAM or anything similar

Directions

1. Cook sweet potatoes in boiling water for 15 minutes or until tender. Drain well and let cool. Can also be cooked in pressure cooker.
2. Position knife blade in food processor. (Can use blender but add quantities slowly). Add potatoes and applesauce. Process until smooth. Add egg yolk, vanilla extract, and cinnamon; process until smooth. Spoon into a bowl; set aside.
3. Beat egg whites (at room temperature) with whisk or electric beater, until stiff peaks form. Gently stir one-third of egg whites into sweet potato mixture, then gently fold in remaining egg whites. Spoon into a 1 ½ quart soufflé dish (casserole dish will do) coated with cooking spray.
4. Combine sugar, flour and margarine; sprinkle over potato mixture.
5. Bake at 350 degrees for 35 minutes to an hour or until set.

Recipe Summary:

Yield:  11 servings
Serving Size:  1/2 cup
Preparation Time:  25-30 min
Cook Time:  35 min-1 hour

 

Nutrition Facts:

Calories:  135
Fat:  2 gm
Protein:  2 gm
Carbohydrate:  28 gms
Sodium:  33 mgs

Source:  Reicpe from Duke University Diet and Fitness Center cookbook.