Sweet Potato-Pecan Fluff Dessert 1 cup cooked mashed sweet potato 2/3 cup light brown sugar, packed 1/4 teaspoon cinnamon 1/8 teaspoon ginger Dash ground cloves 2 slightly beaten egg yolks 1/4 teaspoon salt 1/2 cup chopped pecans 1/2 cup soft bread crumbs 1 1/2 cups milk 2 tablespoons melted butter 2 egg whites, stiffly beaten Lightly butter 8 custard cups or 8 (6 to 8-ounce ramekins). Heat oven to 350°. Combine The mashed sweet potato, sugar, spices, egg yolks, and salt; stir in pecans, bread Crumbs, milk, and butter. Gently fold in egg whites until well combined. Turn into Individual baking dishes or custard cups. Set dishes in a pan of hot water. Bake at 350° for 1 hour, or until a knife inserted in center comes out clean. Serve With vanilla sauce, brown sugar sauce, or whipped topping.. Serves 8. __._,_.___
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