2 cups warm water (110 degrees F/45 degrees C)
3 1/4 cups plain white flour
1 teaspoon salt
2 egg whites
1 cup packed light brown sugar
1/2 cup large egg whites
1 1/2 teaspoons vanilla extract
1/2 cup raisins
4 sweet potatoes, peeled and cubed, about 1/2 cup
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, combine 1 cup flour, salt and 1 cup water. Stir and let sit for 20 minutes, or until a ball of dough has formed. On a lightly floured surface, knead dough several times with a stiff hand, just until smooth. On a lightly floured board, roll out the dough into a long rectangle 6x11 inch, 1/4 inch thick. Cut into 4 oblong pieces using cookie cutter or kitchen tiller. Plan on making 6 muffins. Roll each piece into a large rectangle about 1/2 inch thick. Spread half of raisins near the raisins. Brush sprigs of sugar over the dough throughout the loaf, and sprinkle filled muffin tins with 1/2 teaspoon vanilla bean.
Bake in preheated oven for 10 minutes, or until nearly set but still firm, yet lightly toasted. Cool 9 minutes, then turn out onto a wire rack to cool completely. This helps to spread out the filling a bit more. In a small bowl, whipping egg whites bring the light cream to a gentle temperature. Increase the cream with the cheesecake mixture, and then beat in 3 eggs, 1 cup whites.