Heat oven to 400°F. Microwave sweet potatoes as directed on package. In large bowl, stir sweet potatoes, butter, brown sugar, syrup, orange peel and salt.
Spoon mixture into 8 (6-oz) custard cups or individual baking dishes (ramekins). Place on 15x10x1-inch pan. In small bowl, beat egg whites with electric mixer on high speed until foamy. Add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved. Spread meringue over sweet potato mixture.
Bake 5 minutes or until golden brown.