Sweet Potato Casserole with Meringue Topping

1. Peel and cut the sweet potatoes into 1½” chunks. Place in a large saucepan and cover with water. Over high heat, bring to a boil. Reduce heat to a simmer and cook for 15-20 minutes, until the sweet potatoes are tender. Drain the water from the saucepan.
2. Add 2 tablespoons of butter, ½ teaspoon of salt, and cinnamon to the sweet potatoes. Mash the sweet potatoes with a potato masher until there are no large lumps.
3. Add the orange juice and continue mashing until the mixture is smooth.
4. Position oven rack to the upper third part of the oven and heat broiler. Spray an 9”x9” casserole dish with nonstick cooking spray.
5. Beat egg whites with a mixer until soft peaks form. Mix sugar and water in a small saucepan over medium-high heat. Bring to a simmer and stir until the sugar dissolves. Bring back to a boil and heat until a candy thermometer reaches 238F. Drizzle sugar syrup into the egg white mixture while continuing to use the mixer. Beat for about 2 more minutes. Set the meringue aside.
6. Mix the maple syrup, the remaining butter and remaining salt in a small saucepan. Heat over medium heat until the mixture comes to a boil, then add the pecans and cook for 1-2 more minutes, while stirring constantly.
7. Spread the sweet potatoes into the casserole dish. Top with the pecans. Spoon the meringue over the top of the casserole.
8. Broil for 1-2 minutes, until the top is browned.
9. Serve and refrigerate leftovers.

Per serving: Calories 160, Calories from Fat 50, Total Fat 6g (9% DV), Saturated Fat 2g (10% DV), Trans Fat 0g, Cholesterol 10mg (3% DV), Sodium 250mg (10% DV), Carbohydrates 24g (8% DV), Dietary Fiber 3g (12% DV), Sugars 11g, Protein 2g, Vitamin A 220%, Vitamin C 10%, Calcium 4%, Iron 4%.