Preheat oven to 350 degrees F (175 degrees C).

In a large saucepan, combine mashed sweet potatoes, pumpkin, orange juice, butter, brown sugar, cinnamon, salt, and clove.

Heat thoroughly, stirring frequently, until well combined and heated through.

Stir in cubed cream cheese until melted and incorporated.

Spoon the mixture into a 2-quart souffle or casserole dish.

Bake at 350 degrees F (175 degrees C) for 20 minutes.

For Topping #1 (Meringue): In a clean, dry bowl, beat egg whites until soft peaks form.

Gradually add marshmallow creme, beating until stiff peaks form.

After the casserole has baked for 20 minutes, spread the meringue topping evenly over the sweet potato mixture.

Continue baking for 12-15 minutes, or until the meringue is lightly browned.

For Topping #2 (Pecan Streusel): In a separate bowl, mix brown sugar, flour, chopped pecans, and melted butter until crumbly.

Before baking the casserole, sprinkle the streusel topping evenly over the sweet potato mixture.

Bake in a 350 degree F (175 degrees C) oven for 35 minutes.

Remove the casserole from the oven.

If topping with mini marshmallows, place them on the casserole.

Bake for an additional 5-7 minutes, or until the marshmallows have melted and are lightly browned.

Serve warm.