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3 sweet potatoes1 tsp. cinnamon2 tbsp. brown sugar1 tsp. pure vanilla extractLarge pinch of kosher salt4 egg whites2/3 c. walnuts roughly chopped¼ tsp salt½ tsp paprika¼ tsp brown clove¼ tsp cinnamon3 tbsp light brown sugar1 tbsp of lightly beaten egg whitesPreheat 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.Scoop out flesh and transfer to a food processor along with brown sugar, cinnamon, vanilla, and salt. Add egg whites and continue to process until fluffy.Toss walnuts and egg whites to coat, add brown sugar and spices, coat. Put on a sprayed parchment paper-lined quarter sheet and toast in the oven for 25-30 minutes at 300F. Butter two small ramekins. Divide batter evenly and smooth tops.. Bake until puffy and completely set, 38 to 40 minutes. Sprinkle each with crumble topping. Serve immediately.