Sweet Potato Crunch

Ingredients

• 1 cup apple sauce 
• 0.5 cup brown sugar packed
• 2 large egg whites at room temperature ()
• 1 large egg yolk 
• 2 tablespoons flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 1 tablespoon butter melted
• 0.5 teaspoon salt 
• 5 cups sweet potatoes and into cubed peeled ()
• 1 teaspoon vanilla extract 

Equipment

• food processor
• bowl
• oven

Directions

1. Cook sweet potatoes in boiling water 15 minutes or until tender; drain well and cool. Preheat oven to 35
2. Place potatoes and applesauce in a food processor; process until smooth.
3. Add egg yolk, vanilla, salt, and cinnamon; process until smooth. Spoon into a bowl; set aside.
4. Beat egg whites until stiff peaks form. Gently stir one-third of egg whites into potato mixture; gently fold in remaining egg whites. Spoon into a 1 1/2-quart souffl dish coated with cooking spray.
5. Combine sugar, flour, and margarine; sprinkle over potato mixture.
6. Bake at 350 for 35 minutes or until set.
7. Note: Cover and refrigerate potato mixture, without topping, for up to 24 hours, if desired. Uncover, sprinkle with topping, and bake at 350 for 45 minutes.