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Sweet Potatoes Pecan Casserole Recipe

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This recipe for Sweet Potatoes Pecan Casserole is from MT. BETHEL M.B.C. FOOD FOR THE SOUL COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 eggs
1/2 tsp. salt
1/4 c. sugar
1 (1 lb. 8 oz.) can 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. coarsely chopped pecans
whole pecans ( for garnish)
Directions:
Directions:
In large bowl, let egg whites warm to room temperature, about 1 hour. Also preheat oven to 375º. 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.
In another large bowl, combine sweet potatoes, 1/4 sugar, egg yolk, cinnamon, mace and orange peel; beat at high speed 2 minutes until mixture is smooth.
Meanwhile, in a small saucepan, heat cream to boiling. Slowly add to potato mixture. With wire whisk or rubber scraper, fold sweet potato mixture and chopped pecans into egg white just until combined. Gently turn into 1-qt. straight-sided soufflé dish. Bake 45 minutes or until puffy and golden brown. Ten minutes before end of baking time, arrange whole pecans on top.
Serve hot with butter if desired.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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