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Peel and cut the sweet potatoes into large pieces. Boil in a pot of water until soft and tender all the way through.
Meanwhile, heat the butter in a pot on medium heat until it begins to brown. Set aside to cool.
Mash the sweet potatoes until they are smooth. Then add the browned butter, almond milk, orange zest, Pumpkin Spice Sweet Drops, and salt. Mix to combine.
Transfer the sweet potato mixture to a baking dish and allow enough space to top the potatoes with the meringue.
To make the meringue, combine all meringue ingredients in a bowl and use an electric mixer to whisk the egg whites on medium-high speed until they reach medium peaks and are glossy.
Spread or pipe meringue onto the sweet potatoes and bake at 270 degrees F for 25-30 minutes, or until the meringue has browned and obtained a crust. Remove from the oven and serve.
*6 grams of sugar come from sweet potatoes and vanilla extract: sugars naturally occurring in fruits, vegetables, and milk are not counted against daily limit as suggested by the American Heart Association.
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