Low-Fat Sweet Potato Crunch - cooking recipe

Ingredients

5 c. peeled, cubed sweet potatoes (2 lb.)
1 c. unsweetened applesauce
1 egg yolk
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
2 egg whites
1/2 c. firmly packed brown sugar
2 Tbsp. all-purpose flour
1 Tbsp. margarine, melted

Preparation

Cook cubed sweet potatoes in boiling water for 15 minutes or until tender.
Drain.
Let cool.
Position knife blade in food processor bowl.
Add potatoes and applesauce; process until smooth.
Add egg yolk, vanilla extract and cinnamon.
Process until smooth; set aside in a bowl.
Beat egg whites (room temperature) until stiff peaks form.
Gently stir 1/3 of egg whites into sweet potato mixture, then gently fold in remaining egg whites.
Spoon into 1 1/2-quart souffle dish coated with cooking spray.
Combine sugar, flour and margarine and sprinkle over potato mixture.
Bake at 350\u00b0
for 35 minutes.