Shelly's Recipe

SWEET POTATO CRUNCH

Category: Sweet Potatoes

5 cups sweet potatoes, peeled and cubed
1 cup applesauce, unsweetened
1 egg yolk
1 tsp vanilla extract
1/2 tsp ground cinnamon
2 egg whites, room temperature
cooking spray
1/2 cup packed brown sugar
2 tbsp flour
1 tbsp butter, melted

Cook potatoes in boiling water until tender, about 15 minutes. Drain well and let cool. In a food processor, add potatoes and applesauce and process until smooth. Add yolk, extract and cinnamon and process until smooth. Spoon into a bowl and set aside.

Beat whites until stiff peaks form. Gently stir 1/3rd of whites into potato mixture, then gently fold in remaining whites. Spoon into a greased 1 1/2 quart soufflé dish. Combine next 3 ingredients and sprinkle over potato mixture. Bake at 350 for 35 minutes or until set.

Note: Can cover and refrigerate mixture, without topping, for up to 24 hours, if desired. Uncover, sprinkle with topping and bake at 350 for 45 minutes. Serves 10