Ingredients
3 sweet potatoes
1 tsp. cinnamon
2 tbsp. brown sugar
1 tsp. pure vanilla extract
Large pinch of kosher salt
4 egg whites
1/4 c. finely chopped pecans
1/4 c. brown sugar
2 tbsp. all-purpose flour
2 tbsp. butter, melted, plus more for greasing ramekins
1/2 tsp. kosher salt
Preparation
Step 1Preheat oven to 400°. Place sweet potatoes on a large baking sheet and poke all over with a fork. Roast until tender, 50 minutes. Let cool completely. Step 2Scoop out flesh and transfer to a food processor along with cinnamon, brown sugar, vanilla, and salt. Add egg whites and continue to process until combined. Step 3In a large bowl, mix all crumble ingredients until well combined. Step 4Butter two small ramekins. Divide batter evenly and smooth tops. Sprinkle each with crumble topping. Bake until puffy and completely set, 38 to 40 minutes. Serve immediately.
