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Categories:Viewed: 26 - Published at: 3 years ago
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
Method
- In large bowl let egg whites warm to room temperature about 1 hour, also preheat oven to 375°.
- 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.
