Directions (continued)

• and vanilla.
• In a small bowl, beat egg whites until stiff; fold into the sweet
• potato mixture. Combine the flour, baking powder, cinnamon, nutmeg
• and salt; add to potato mixture and mix well. Stir in pecans. Pour
• into three greased and lightly floured 9-in. round baking pans.
• Bake at 350° for 22-27 minutes or until a toothpick inserted near
• the center comes out clean. Cool for 10 minutes before removing to
• wire racks.
• For frosting, in a small heavy saucepan over medium heat, whisk the
• sugar, milk and eggs yolks until smooth. Add butter; cook, whisking
• constantly, until mixture is thickened and coats the back of a metal
• spoon, about 10-12 minutes. Remove from the heat; stir in the
• coconut, pecans and vanilla. Transfer to a small bowl; cool for 10
• minutes.
• Place one cake layer on a serving plate; spread with a third of the
• frosting. Repeat layers. Yield: 10-12 servings.