- Preheat oven to 400 degrees F.
- Scrub and wash your sweet potatoes very well. Dry, then poke several holes all over the sweet potatoes with a fork so that steam can escape.
- Bake in the oven for about an hour to and hour and a half or until fork tender and soft.
- Let cool to the touch and peel. This will take at least 30 minutes.
- In the meantime- turn down your oven your oven to 350 degrees F.
- Beat the butter and cream cheese until smooth- about 3 minutes. The cream cheese and butter need to be room temperature.
- Then add the sweet potatoes, brown sugar, eggs, spices, salt with a heavy duty stand mixer until smooth. This will take about 5 minutes at least. Use the paddle attachment.
- Grease a large casserole dish 9 x 13 and add the sweet potato mixture into the dish.
- Bake at 350 degrees for about 30-40 minutes. You want the temperature to reach at least 165 degrees with the eggs. You can test with a thermometer.
- Clean your stand mixer mixing bowl very well before preparing the meringue. If you make a lot of recipes with eggs whites- I recommend having one mixing bowl for that and another for all your other recipes.
To Make the Meringue Topping-
- Separate 3 Egg whites. Add 1/2 Tsp Vanilla extract and a pinch of salt at high speed with a stand mixer until foamy.
- Gradually add the maple syrup, beating on high until stiff peaks form.
- Add 1/2 container of the marshmallow creme into the egg white mixture. Beat for about 30 seconds, then add the rest of the marshmallow creme. Beat until smooth (about a minute or so)
- You can spread with a spatula or pipe a decorative pattern.
- Bake for about 15 minutes or until meringue is slightly browned. You can also use a torch to get some nice brown marks. If you do not have a torch you can always keep this under the broiler for 1 minute.