Sweet Potato Crunch - cooking recipe

Ingredients

5 c. peeled, cubed sweet potatoes (about 2 lb.)
1 c. unsweetened applesauce
1 egg yolk
1 tsp. vanilla extract
1/2 tsp. cinnamon
2 egg whites
vegetable cooking spray
1/2 c. firmly packed brown sugar
2 Tbsp. flour
1 Tbsp. margarine, melted

Preparation

Cook cubed sweet potatoes in water for 15 minutes until tender.
Drain well and cool.
Put potatoes and applesauce in food processor until smooth.
Add egg yolk, vanilla and cinnamon; process until smooth.
Spoon into bowl and set aside.
Beat egg whites at room temperature until stiff peaks.
Gently stir 1/3 of egg whites into sweet potato mixture, then gently fold in remaining egg whites.
Spoon into 1/2-quart souffle coated with spray.
Combine sugar, flour and margarine.
Sprinkle over potatoes.
Yield:
10 to 12 servings.