8 med. sized yams, cooked, peeled & mashed or 2 cans (1 lb. each)
1 c. ground or finely chopped walnuts
2 egg whites
1/4 c. sugar

Combine yams and walnuts; mix well. Arrange 8 mounds on greased baking sheet. Beat egg whites until soft peaks form. Gradually add sugar and beat until stiff. Top yam mounds with meringue. Bake in moderate oven, 375 degrees for about 15 minutes or until meringue is lightly browned.