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1/4 c. butter or margarine
1/4 c. flour
1/2 tsp. salt
1/8 tsp. cinnamon
dash of nutmeg
1 c. milk
1/4 c. brown sugar
1 c. mashed, cooked sweet
potatoes or yams (can be
canned or precooked)
4 eggs, separated
1 tsp. cream of tartar
2 Tbsp. chopped pecans

In 2 quart casserole, microwave butter at High 30 to 40
seconds, or until melted. Blend in flour and seasonings.
Slowly stir in milk. Microwave at High 3 to 3 1/2 minutes, or
until thickened, stirring every minute. Add brown sugar, sweet
potatoes or yams and slightly beaten egg yolks. In large
mixing bowl beat egg whites with cream of tartar until stiff
peaks form. Gently fold egg whites into thickened sauce.
Microwave at 50% (Medium) for 15 to 19 minutes, or until top
edges appear dry and center seems set, rotating 1/4 turn about
every 3 minutes. Sprinkle with pecans, if desired. Serves 2
to 4.

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