Sweet potatoes are synonymous with Southern cooking, and this casserole has become a staple in kitchens across the South. Besides the dessert-like goodness of this recipe, sweet potatoes are highly nutritional and an excellent source of vitamin A and C.
1. Preheat oven to 375°F. Bake potatoes 50 to 60 minutes or until very tender. Cool 10 minutes; leave oven on. Scoop pulp from warm potatoes into large bowl; discard potato skins. Add margarine to bowl; mash until potatoes are fairly smooth and margarine has melted. Stir in milk, brown sugar, bourbon, cinnamon and vanilla; mix well.
2. Beat egg whites with electric mixer at high speed until soft peaks form. Add salt; beat until stiff peaks form. Gently fold egg whites into sweet potato mixture.
3. Spray 1-1/2-quart soufflé dish with nonstick cooking spray. Spoon sweet potato mixture into dish; sprinkle chopped pecans around edge of dish. Place 3 whole pecans in decorative pattern in center of casserole, if desired.
4. Bake 30 to 35 minutes or until soufflé is puffed and pecans are toasted. Serve immediately. Makes 8 servings.
Serving Size: 1/8 of total recipe