Sweet Potato Meringue Pie

Begin by submerging the sweet potatoes in a large pot and covering them with water. Next, bring the mixture to a rolling boil over high heat before gradually decreasing the temperature to medium-low and covering the pot. Allow the sweet potatoes to cook until they are tender, approximately 20 minutes. Remove them from the water and permit them to air dry for a short while.

In the meantime, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare a 9-inch pie dish by lining it with an unbaked pie crust.

Mash the cooked sweet potatoes into a smooth consistency, then combine them with butter, 3/4 cup of sugar, salt, milk, egg yolks, cinnamon, and vanilla extract. Transfer the sweet potato mixture to a mixing bowl and let it cool for around 10 minutes.

Place the pie crust in the oven to bake at 350 degrees Fahrenheit (175 degrees Celsius) for about 25-30 minutes, or until the filling is set and the crust begins to turn golden brown.

In a separate mixing bowl, whip the egg whites using an electric mixer on medium speed until they become stiff and hold their shape. Gradually add 1/4 cup of sugar and 1/2 teaspoon of vanilla extract, continuing to whip until the mixture reaches a firm peak.

Remove the pie from the oven and spread the meringue over the sweet potato filling, creating attractive peaks by gently swirling it around. Return the pie to the oven and bake for an additional 10 minutes, or until the meringue turns golden brown. Monitor it closely to avoid burning.