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1
Preheat oven to 400F.
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2
Line a rimmed baking sheet with parchment paper.
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3
Arrange sweet potato pieces in an even layer on sheet, and cover with parchment, then foil.
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4
Bake 20 minutes.
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5
Add apple pieces, spreading evenly.
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6
Cover; bake until tender, about 20 minutes more.
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7
Transfer sheet to a wire rack.
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8
Uncover, and let cool completely, about 15 minutes.
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9
In a food processor, puree sweet potato, apple, salt, allspice, and 1 tablespoon sugar until combined, adding 1 to 2 tablespoons water if necessary to achieve a smooth consistency.
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10
Pass through a medium sieve into a bowl.
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11
Stir in egg yolk and flour until combined.
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12
With an electric mixer on medium-high speed, whisk egg whites until soft peaks form.
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13
Gradually add remaining 2 tablespoons sugar, beating until stiff, glossy peaks form (do not overbeat).
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14
Whisk one-third of the egg white mixture into the sweet potato mixture.
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15
Using a flexible spatula, gently fold in remaining egg whites.
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16
Place six 6-ounce ramekins or custard cups on a rimmed baking sheet; divide puree evenly among dishes.
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17
Bake just until puffed and cooked through, about 14 minutes.
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18
Serve immediately.
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19
(Per Serving)
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20
Calories: 116
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21
Saturated Fat: .3g
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22
Unsaturated Fat: .5g
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23
Cholesterol: 34mg
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24
Carbohydrates: 24g
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25
Protein: 4g
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26
Sodium: 113mg
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27
Fiber: 2g
