Sweet Potato Casserole:

1. Place cubed sweet potatoes into a large pot and cover with water. Bring to a boil lover medium-high heat and boil 12-15 minutes or until fork tender. Drain and place potatoes back into the pot.
2. Preheat oven to 350F. Add butter, salt, and vanilla extract to drained potatoes and mash with a potato masher or beat with an eclectic mixer. A splash of milk (of choice) may be needed if mixture is too thick.
3. Scoop mashed potatoes into a 2 qt. baking dish and spread evenly into the dish. Top with chopped pecans and place into the oven for 25-30 minutes, or until pecans are toasted and potato mixture is heated through.

Marshmallow Meringue:

1. While that’s baking, prepare the meringue. Make sure to use a thoroughly cleaned bowls and beaters. Any oily residue can keep the meringue from forming.
2. Place egg whites, maple syrup, and salt into a heat-safe bowl and place over a saucepan of boiling water. Bowl should sit right above the water—not touching.
3. Whisk egg white mixture until hot to the touch, (about 150-160F on a thermometer) about 4-5 minutes.
4. Pour egg white mixture into a large mixing bowl, add vanilla, a pinch of cream of tartar and begin to beat on low for about 1 minute. Increase speed to high and beat until soft peaks form, about 2-4 minutes. Stop and scrape down the sides and gently mix the bottom of the bowl, especially of a stand mixer, where liquid can get trapped.
5. Continue to beat on high until stiff peaks form. Be careful not to over-beat or mixture will lose it’s volume and become grainy.
6. Gently spread meringue evenly onto the sweet potatoes in the pan. Use a kitchen torch to lightly brown the meringue. If you don’t have a torch you can place the pan about 6-8 inches from the broiler and broil until the top is lightly toasted. Serve immediately.