2 C Peeled, cooked sweet potatoes
1¼ C Sugar - divided
½ Stick melted butter
1 tsp Vanilla extract OR 1 -2 T bourbon
¼ tsp Salt
¼ tsp Cinnamon
¼ tsp Ginger
1 C Milk
Pie crust for 1 crust 9” pie (see below)
3 Egg whites
2 C Flour
4 T Sugar
½ tsp Salt
10 T cold butter, cut into cubes
3 – 4 T cold water
1 egg yolk
Preheat oven to 350º
For the filling:
In a large bowl, combine potatoes, 1 C sugar, butter, eggs, vanilla, salt and spices. Mix thoroughly with a hand mixer. Add the milk and continue to mix until smooth.
Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place pie on a rack to cool to room temperature before covering with meringue.
For the Meringue:
Using an electric mixer beat the egg whites until soft peaks form; beat in the remaining ¼ C sugar, 1 T at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.
Combine the flour, sugar, and salt. Work in the butter until the mixture resembles coarse cornmeal. (Use either a pasty cutter or pulse in a food processor.) Add water and egg yolk and combine just until mixture forms a ball. Wrap in plastic and chill at least one hour. Roll the pastry out to about 15 inches and line a 9 inch pie pan.