Preparation

1. Preheat oven to 375°F with the rack in the middle position. Put a rimmed baking pan on the rack directly underneath to catch any possible drips.
2. While the oven is preheating scrub the sweet potatoes well. Prick each potato in a few spots with the tines of a fork. Place directly on the rack of the hot oven and bake until soft, about 1 hour.
3. Once the sweet potatoes are cooked, remove and allow to cool for only a few minutes. Using a kitchen towel to hold the potatoes, scoop out the flesh of the hot sweet potatoes into the mixing bowl of a Cuisinart® stand mixer. Discard the skins. Attach the flat mixing paddle and start to mix on Speed 3. While mixing add the salt, butter, orange zest and juice, and spices. Gradually increase to Speed 5 and mix for an additional 20 to 30 seconds.
4. Transfer the mashed sweet potato mixture into a 3-quart oven-safe baking dish. Preheat oven to broil with the rack in the upper-third position.
5. Clean the mixing bowl very well and return to the base. Put the egg whites into the clean mixing bowl and attach the chef’s whisk. Whisk on Speeds 3 to 5 – the mixture will start to foam. Once it’s foamy, gradually increase to Speed 8 while slowly adding the granulated sugar and salt. When the mixture reaches medium-soft peaks, increase to Speed 12 and continue until medium-stiff peaks have been achieved (be sure not to over whip – you want the meringue to be nice and glossy, not sponge-like).
6. Carefully spread the meringue over the top of the mashed sweet potatoes. Put under the hot broiler for 40 to 60 seconds to lightly brown (do not walk away, this happens quickly). Browning can also be achieved by using a kitchen torch if desired.
7. The dish is best served immediately.