Low-Fat Sweet Potato Crunch

1. 1

   Cook cubed sweet potatoes in boiling water for 15 minutes or until tender.

2. 2

   Drain.

3. 3

   Let cool.

4. 4

   Position knife blade in food processor bowl.

5. 5

   Add potatoes and applesauce; process until smooth.

6. 6

   Add egg yolk, vanilla extract and cinnamon.

7. 7

   Process until smooth; set aside in a bowl.

8. 8

   Beat egg whites (room temperature) until stiff peaks form.

9. 9

   Gently stir 1/3 of egg whites into sweet potato mixture, then gently fold in remaining egg whites.

10. 10

    Spoon into 1 1/2-quart souffle dish coated with cooking spray.

11. 11

    Combine sugar, flour and margarine and sprinkle over potato mixture.

12. 12

    Bake at 350u00b0

13. 13

    for 35 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.