3 c. cooked sweet potatoes (3 lg.)
1/4 c. plus 1 tbsp. butter, divided
1/3 c. fresh orange juice
1/3 c. chopped fresh onion
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. dried leaf tarragon
4 eggs, separated

Beat sweet potatoes with electric mixer until smooth, beat in 1/4 cup butter and orange juice.

In small skillet, melt remaining 1 tablespoon butter, add onion and cook until tender; add to sweet potatoes with salt, pepper and tarragon. Beat in egg yolks.

In a large mixing bowl, beat egg whites until stiff but not dry. Fold into sweet potato mixer. Turn into a greased 1 1/2 quart baking dish. Bake in 375 degree oven 50 minutes or until mixture puffs and is lightly browned. Serves 6.