3 eggs, separated
1/2 c. sugar
1/4 c. fresh orange juice
1/4 c. butter, melted
1 1/2 tsp. grated fresh lemon rind
1/4 tsp. dried leaf tarragon
2 c. shredded, pared raw yams

Beat together egg yolks and sugar until light and fluffy. Gradually beat in orange juice and melted butter. Stir in salt, lemon rind, tarragon and yams. Beat egg whites until stiff but not dry; fold in.

Turn into buttered 1-quart casserole or baking dish and bake in 350 degree oven for 25 to 30 minutes, until set and lightly browned.