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Sweet Potato Pecan Casserole


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  • 3 egg whites
  • 1/2 tsp. salt
  • 1/4 c. sugar
  • 1 can (1 lb. 8 oz.) sweet potatoes, drained
  • 1/4 c. sugar
  • 1 egg yolk
  • 1/4 tsp. cinnamon
  • 1/4 tsp. mace
  • 1 T. grated orange peel
  • 1/2 c. light cream
  • 1/2 c. coarsely shopped pecans
  • Whole pecans for garnish


Servings 10


Step 1

In a large bowl, let egg whites warm to room temperature, about 1 hour. Also, preheat oven to 375 degrees.

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, 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. Slowly add to sweet potato mixture, beating until combined.

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

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.

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

Serve at once, with butter if desired.

Note: Or use 2 cups masked, cooked, fresh yams or sweet potatoes.


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