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Prepare the potatoes: Preheat oven to 400 degrees F. Pierce sweet potatoes all over with tip of knife; place in large microwave-safe bowl. Cover with vented plastic wrap and microwave on High 15 to 17 minutes or until very tender when pierced with fork; drain. When cool enough to handle, peel potatoes and return to bowl.
To bowl with sweet potatoes, add maple syrup, brown sugar, lemon juice, allspice, and ¼ teaspoon salt. Mash potatoes with potato masher until smooth. Transfer mashed potatoes to 2-quart casserole dish. (If making ahead, cover and refrigerate up to overnight; bake in 400 degrees F oven for 15 minutes or until heated through.)
Prepare meringue: In large bowl, with mixer on high speed, beat egg whites and cream of tartar until soft peaks form. Sprinkle in granulated sugar, 2 tablespoons at a time, beating until sugar dissolves and meringue stands in stiff, glossy peaks when beaters are lifted.
Transfer meringue to large piping bag fitted with ½-inch plain tip or to heavy-duty gallon-size resealable plastic bag with one corner cut to form ½-inch hole. Starting at one side of casserole dish, pipe meringue in small mounds onto surface of sweet potatoes, covering entire surface. Bake 6 to 8 minutes or until meringue is golden.