3 egg whites
1/2 tsp. salt
1/4 c. sugar
1 can (1 lb. 8 oz.) sweet potatoes, drained, or 2 c. mashed yams or sweet potatoes
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. coarsely chopped pecans
Whole pecans, for garnish

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

2. With electric mixer at high speed, beat egg whites with salt just until soft peaks form when beater is slowly raised. Gradually add 1/4 cup sugar, beating until stiff peaks form when beater is slowly raised.

3. In another 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.

4. Meanwhile, in small saucepan, heat cream to boiling, slowly add to sweet potato mixture, beating until combined.

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

6. Gently turn into 1 quart straight souffle dish. Bake 45 minutes or until puffy and golden brown. (Ten minutes before end of baking time, arrange whole pecans on top.)

7. Serve at once, with butter, if desired. (Makes 8 servings.)