Sweet Potato Pecan Casserole

1. 1

   In large bowl let egg whites warm to room temperature about 1 hour, also preheat oven to 375u00b0.

2. 2

   With electric mixer at high speed, beat egg whites with salt just until peaks form when beater is slowly raised.

3. 3

   Gradually add 1/4 cup sugar, beating until stiff peaks form.

4. 4

   In another large bowl, using same beater, combine sweet potatoes, 1/4 cup sugar, egg yolk, cinnamon, mace and orange peel.

5. 5

   Beat at high speed 2 minutes, until mixture is smooth. Meanwhile in small saucepan, heat cream to boiling.

6. 6

   Slowly add to sweet potato mixture, beating until combined.

7. 7

   With wire whisk, using an under and over motion, fold sweet potato mixture and pecans into egg whites just until combined.

8. 8

   Gently turn into 1-quart straight sided souffle dish.

9. 9

   Bake 45 minutes or until puffy and golden brown.

10. 10

    (Ten minutes before end of baking time, arrange whole pecans on top.)

11. 11

    Serve at once, with butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.