Sweet Potato Crunch
5 cups - Sweet potatoes, peeled & cubed
1 cup - Applesauce, unsweetened
1 - Egg yolk
1 teaspoon - Vanilla extract
1/2 teaspoon - Cinnamon, ground
2 - Egg whites
Vegetable cooking spray
1/2 cup - Brown sugar, firmly packed
2 tablespoon - All-purpose flour
1 tablespoon - Butter, melted
Cook cubed sweet potatoes in boiling water for 15 minutes or until tender.
Drain well, and let cool.
Position knife blade in food processor bowl.
Add cooked potatoes and applesauce, and process until smooth.
Add egg yolk, vanilla extract, and cinnamon and process until smooth.
Spoon into a bowl and set aside.
Beat egg whites (at room temperature) 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 1/2-quart soufflé dish coated with cooking spray.
Combine sugar, flour, and butter and sprinkle over the potato mixture.
Bake at 350° for 35 minutes or until set.
Cover and refrigerate sweet potato mixture, without topping, for up to 24 hours, if desired.
Uncover, sprinkle potato mixture with topping, and bake at 350° for 45 minutes.
Makes 10 servings.