What's better than sweet potato pie? My Mile-High Sweet Potato Pie recipe topped with sky-high, soft, and sweet pillowy clouds of meringue.
Preheat the oven to 350°F (180°C).
Roll out the Pie Crust and line a 9-inch (23cm) pie tin with it. Place the crust in the refrigerator while you prepare the filling.
In a bowl, blend the cooked sweet potato, butter, sugar, and evaporated milk together until smooth.
Add the vanilla, egg, yolk, and cinnamon and blend until combined.
Pour the filling into the prepared pie crust and bake for about 60 minutes, until the filling is firm and a knife inserted into the center comes out clean. Let cool completely before topping with meringue.
Prepare the meringue: place the egg whites, sugar, and cream of tartar in the top of a double boiler over simmering water and whisk constantly for a few minutes until the sugar has dissolved.
Remove from the heat and beat the egg white mixture with an electric mixer on medium-high speed until thick and glossy, and it holds medium peaks when the beaters are lifted.
Pile the meringue generously on top of your pie. You can lightly toast the meringue with a mini kitchen torch if you have one, or place under the broiler (grill) for a few seconds until lightly toasted and golden brown.
This pie will keep at room temperature for several hours. For longer storage, cover loosely and refrigerate for up to two days.