Sweet Punkin' Crunch
By Marge C. and Liz D. from Six Mile Elementary, Six Mile, SC.
The Sweet Punkin' Crunch is a blend of sweet potato and pumpkin making it a double dose of orange veggie goodness! The smooth and crunchy, hot and sweet texture leaves the mouth feeling happy and the stomach feeling satisfied. This vitamin A rich side dish has the perfect balance of spices and delicous topping which makes it the wonderful compliment to any pork or turkey dish.
Serving size: 0.5 cup
|From Saturated Fat||5.19%|
|Ingredient||6 servings||50 servings|
|Egg||1/1.76 oz||6/10.58 oz|
|Egg Whites||2/2.12 oz||11/23.28 oz|
|Vanilla||1 tsp||5 1/2 tsp|
|Cinnamon||1 tsp||5 1/2 tsp|
|Nutmeg||1/8 tsp||1 1/4 tsp|
|Salt||1/8 tsp||1 1/4 tsp|
|Yogurt Butter||18 tbsp/8.89 oz||3 cups/23.70 oz|
|Vanilla Pudding Powder||2 tbsp/0.56 oz||1 1/2 c/1.64 oz|
|Sugar||1/4 cup/1.76 oz||1 3/4 cup/12.35 oz|
|Sweet Potato||1 1/3 cup/12 oz||11 1/4 cup/101.25 oz|
|Pumpkin||2/3 cup/5.32 oz||5 1/2 cup/1237.5 oz|
|Pecans||1/4 cup/0.875 oz||1 3/4 cup/6.125 oz|
|Oats||1/2 cup/1.59 oz||3 3/4 cup/11.9 oz|
|Flaxseed||2 tbsp/0.46 oz||1 1/2 cup/5.50 oz|
|Brown Sugar||1/4 cup/1.76 oz||1 3/4 cup/12.35 oz|
Pre-heat oven to 350˚F.
Place sweet potato, pumpkin, sugar, vanilla pudding, yogurt butter, salt, nutmeg, cinnamon, and vanilla in a large bowl for the 6 yield recipe and a 10 quart stand mixing bowl for a 50 yield recipe. Using a hand mixer for the 6 yield recipe and the stand mixer for the 50 yield recipe, combine the ingredients until well blended.
Separate the whole egg(s) placing the yolk into casserole bowl and the white in another large bowl.
Add the remaining egg whites to the other egg white(s) and beat with an electric mixer until stiff peaks form.
Place small amount of casserole mixture into egg whites and gently fold in. Then, fold the egg white mixture into the casserole.
Spoon the casserole into: For a 6 serving recipe: an 8 inch circular nonstick metal pan. For a 50 serving recipe: a 4 inch full hotel pan, filling the pan only about 2 inches deep.
Place all ingredients in a medium size bowl.
Use a pastry cutter to mix the ingredients until they are well blended and crumble-like.
Spread topping evenly over the top of the casserole.
Place casserole in pre-heat oven and bake for 45 minutes for a 6 serving recipe and 50-60 minutes for a 50 serving dish. Topping should be slightly brown and casserole should be slightly springy when gently pushed in the center.