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1
Preheat the oven to 300.
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2
Prepare the pecans: In a small bowl, lightly beat the 1/2 egg white until frothy.
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3
Add the pecan halves and lightly coat them in the egg white.
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4
Remove to a plate and sprinkle with the sugar.
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5
Spread the nuts in the oven, shaking the pan occasionally and watching carefully, until golden, about 5 minutes.
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6
Remove from the oven and let cool.
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7
Set aside 16 pecan pieces for decoration.
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8
Prepare the sweet potato mixture: Place the potatoes in a large saucepan with enough water to cover and bring to a boil over high heat.
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9
Cook for 15 minutes, or until fork-tender.
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10
Drain.
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11
In a mixing bowl, whip the potatoes and spices with an electric mixer until slightly lumpy or completely smooth.
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12
Cool in the refrigerator for 20 minutes.
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13
In a large bowl, using an electric mixer, beat the egg whites until frothy.
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14
Gradually add the 1/3 cup sugar and continue beating until stiff and glossy.
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15
A little at time, fold the meringue into the potato mixture.
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16
Fold in the sugared pecans.
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17
Spoon the mixture into the prebaked tart shell and smooth the top.
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18
Decorate with the reserved pecan pieces and the crystallized violets.
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19
Serve lightly chilled with unsweetened whipped cream.
