Sweet Potato Pecan Casserole - cooking recipe

Ingredients

3 egg whites
1/2 tsp. salt
1/4 c. sugar
1 can (24 oz.) sweet potatoes, drained
1/4 c. sugar
1 egg yolk
1/4 tsp. cinnamon
1/4 tsp. mace
1 Tbsp. grated orange peel
1/2 c. light cream
1/2 c. chopped pecans
whole pecans for garnish

Preparation

In large bowl let egg whites warm to room temperature about 1 hour, also preheat oven to 375\u00b0.
With electric mixer at high speed, beat egg whites with salt just until peaks form when beater is slowly raised.
Gradually add 1/4 cup sugar, beating until stiff peaks form.
In another large bowl, using same beater, combine sweet potatoes, 1/4 cup sugar, egg yolk, cinnamon, mace and orange peel.
Beat at high speed 2 minutes, until mixture is smooth. Meanwhile in small saucepan, heat cream to boiling.
Slowly add to sweet potato mixture, beating until combined.
With wire whisk, using an under and over motion, fold sweet potato mixture and pecans into egg whites just until combined.
Gently turn into 1-quart straight sided souffle dish.
Bake 45 minutes or until puffy and golden brown.
(Ten minutes before end of baking time, arrange whole pecans on top.)
Serve at once, with butter.