Sweet Potato Mold

  2 1/2 lb Sweet potatoes; boiled until        1 ts Salt
           -soft, peeled & mashed              1 c  Low-fat milk
      2 tb Butter; melted                      3    Eggs; separated
      1 ts Orange peel; grated               1/2 c  Brown sugar; divided
    3/4 c  Applesauce                      1 1/2 c  Pecans; halves or chopped

  350 degrees Preheat oven to 350 degrees. Butter bottom and sides of 10 cup
  cake pan, ring mold, or oven proof baking dish. Set aside. In a large bowl,
  mix mashed potatoes, butter, orange peel, applesauce, salt and milk with a
  spoon until blended. Mix in eggs yolks and 1/4 cup brown sugar. Beat egg
  whites until stiff peaks form. Gently fold into sweet potato mixture. Place
  pecan halves or pieces in bottom of baking dish with tops of halves facing
  the bottom. Sprinkle with remaining 1/4 cup brown sugar. Spoon sweet potato
  mixture into dish. Bake until firm, about 30 to 40 minutes. Remove from
  oven and let stand for 5 minutes before unmolding. To unmold, place serving
  platter over the top of dish, invert and shake gently to loosen.