Sweet Potato Pie with Marshmallow Meringue

Ingredients FOR THE PIE: 4 c. Mashed Sweet Potatoes (about 2 Pounds Sweet Potatoes) 1/2 c. Butter, Melted 3 Large Eggs 1/2 c. Sugar

1/2 c. Brown Sugar 1/2 c. Sweetened, Condensed Milk 1/2 c. Evaporated Milk 2 tsp. Cinnamon 1 tsp. Ground Nutmeg

1 tsp. Vanilla Extract 1 tbsp. Orange Zest 1 tsp. Grated Ginger 1 Frozen Pie Crust, Thawed

FOR MERINGUE: One 7-ounce jar Jet-Puffed Marshmallow Creme 3 Large Egg Whites 1/8 tsp. Salt 1 tsp Tartar Cream 1/4 c. Sugar

Directions Mix sweet potatoes, butter, eggs, sugars, milks, and spices in a stand mixer. Combine and beat until creamy. Crimp 9-inch pie pan edges after rolling out crust. Fill the pie mold with sweet potato.  

Bake 45–50 minutes on the bottom oven rack until firm. Cool pie on rack. Refrigerate pie overnight or at least 4 hours.   To make meringue, preheat oven to 400ºF.  

Put marshmallow fluff in a big bowl. Beat egg whites with salt and cream of tartar until frothy in another bowl. Add sugar slowly to egg whites and whisk until stiff glossy peaks form.  

Fold egg whites into marshmallow fluff 1/2 cup at a time until combined. It will be sticky at first, but adding egg whites to marshmallow fluff makes it simpler.  

Put meringue on cold pie's middle. Spread with spatula or spoon to form peaks. Bake meringue for 5 minutes until gently browned. Allow meringue to cool on rack before serving.