1. Preheat oven to 350°.
2. Cook noodles according to package directions; drain and rinse with cold water. Drain again, and set aside.
3. Meanwhile, melt butter in a large nonstick skillet over medium heat. Add the sweet potatoes; sauté until tender, 8 minutes. Let cool 5 minutes.
4. Beat together eggs and egg whites in a large bowl. Add sour cream, jam, and salt; mix well. Add the sweet-potato mixture; mix well. Stir in noodles. Transfer mixture to an 8-inch square glass baking dish that has been coated with nonstick cooking spray; cover dish with foil.
5. Bake 30 minutes or until heated through. Top with pecans; let stand for 5 minutes before serving.