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
Vegetable cooking spray
1/2 c. brown sugar
2 tbsp. flour
1 tbsp. butter, melted

Cook sweet potatoes in boiling water 15 minutes or until tender; drain well and 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. Spoon into a bowl; set aside.

Beat egg whites at 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 a 1 1/2 quart baking dish coated with cooking spray.

Combine sugar, flour, and butter; sprinkle over potato mixture. Bake at 350 degrees for 35 minutes or until set. 9-11 servings.

NOTE: Cover and refrigerate sweet potato mixture, without topping for up to 24 hours, if desired. Uncover, sprinkle with topping, and bake at 350 degrees for 45 minutes.