Wrap sweet potatoes in foil; bake at 400° for 1 hour or until tender. Let cool slightly; peel.
Combine sweet potatoes and almonds in a food processor; process until smooth. Spoon sweet potato mixture into a large nonstick skillet; keep warm over low heat.
Place 3/4 cup sugar in a medium nonstick skillet. Cook over medium-high heat 5 minutes or until sugar is golden. Immediately pour three-fourths of caramelized sugar into warm sweet potato mixture, stirring constantly. Set the remaining caramelized sugar aside.
Spoon sweet potato mixture into a 1 1/2-quart casserole coated with cooking spray; set aside. Beat egg whites at high speed of a mixer until foamy. Add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Add vanilla; beat well. Spread meringue evenly over sweet potato mixture, sealing to edge of dish. Bake pudding at 400° for 15 minutes or until golden. Place remaining caramelized sugar over low heat until warm and melted (caramel will have hardened); drizzle over meringue. Serve warm.