Sweet Punkin' Crunch


By Marge C. and Liz D. from Six Mile Elementary, Six Mile, SC.

Description

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.

Nutrition Facts

Serving size: 0.5 cup

Calories260
From Fat31.15%
From Saturated Fat5.19%
From Sugar27.69%
Sodium340mg

Ingredients

Ingredient 6 servings 50 servings
Egg1/1.76 oz6/10.58 oz
Egg Whites2/2.12 oz11/23.28 oz
Vanilla1 tsp5 1/2 tsp
Cinnamon1 tsp5 1/2 tsp
Nutmeg1/8 tsp1 1/4 tsp
Salt1/8 tsp1 1/4 tsp
Yogurt Butter18 tbsp/8.89 oz3 cups/23.70 oz
Vanilla Pudding Powder2 tbsp/0.56 oz1 1/2 c/1.64 oz
Sugar1/4 cup/1.76 oz1 3/4 cup/12.35 oz
Sweet Potato1 1/3 cup/12 oz11 1/4 cup/101.25 oz
Pumpkin2/3 cup/5.32 oz5 1/2 cup/1237.5 oz
Pecans1/4 cup/0.875 oz1 3/4 cup/6.125 oz
Oats1/2 cup/1.59 oz3 3/4 cup/11.9 oz
Flaxseed2 tbsp/0.46 oz1 1/2 cup/5.50 oz
Brown Sugar1/4 cup/1.76 oz1 3/4 cup/12.35 oz

Preparation

For casserole:

  1.  Pre-heat oven to 350˚F.
    
  2. 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.
    
  3. Separate the whole egg(s) placing the yolk into casserole bowl and the white in another large bowl.
    
  4.  Add the remaining egg whites to the other egg white(s) and beat with an electric mixer until stiff peaks form.
    
  5.  Place small amount of casserole mixture into egg whites and gently fold in. Then, fold the egg white mixture into the casserole.
    
  6.  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.
    

For topping:

  1.  Place all ingredients in a medium size bowl.
    
  2.  Use a pastry cutter to mix the ingredients until they are well blended and crumble-like.
    
  3.  Spread topping evenly over the top of the casserole.
    
  4. 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.

  5. Serve immediately.