• 2 C. peeled cooked sweet potatoes
• 1 1/4 C. sugar
• 1/4 C. melted butter
• 2 eggs
• 1 tsp. vanilla extract or 1-2 Tbs. bourbon
• 1/4 tsp. salt
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1 C. milk
• 1 9-inch unbaked pie shell
• 3 egg whites

Preheat the oven to 350 degrees. For the filling, using an electric hand mixer, combine the potatoes, 1 C. of the sugar, butter, eggs, vanilla (or bourbon), salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35-45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and 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 1/4 C. of sugar (1 tablespoon 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 granulated sugar. Bake for 10-12 minutes, or until delicately browned. Cool and serve.