Heat oven to 375°F. Unroll pie crust into 9-inch pie plate.
In large bowl, beat drained sweet potatoes with electric mixer on high speed until smooth. Add condensed milk, cinnamon, vanilla and eggs; beat on medium to high speed until well combined and completely smooth. Pour Filling into Crust.
Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack.
Increase oven temperature to 400°F. In large bowl, beat egg whites with electric mixer on high speed until foamy. Gradually add maple syrup, beating until stiff peaks form.
Spoon meringue onto hot filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking. Using spoon or spatula, curl ends of meringue.
Bake 5 to 10 minutes or until meringue is light brown. Watch pie carefully to ensure meringue does not burn. Cool completely, about 2 hours, before serving. Store in refrigerator.