Sweet Potato Pie with Marshmallow Meringue

Instructions

1. For the Crust, preheat oven to 350°F. Place cookies and butter in food processor. Process until mixture resembles fine crumbs, scraping down sides as needed. Press mixture evenly into bottom and up sides of 9-inch pie plate. Bake crust 10 minutes. Cool on wire rack 20 minutes. 

2. For the Sweet Potato Filling, pierce sweet potatoes with a fork. Place on foil-lined baking pan. Bake 1 hour or until fork tender. Remove from oven. Increase oven temperature to 425°F. Cool sweet potatoes slightly. Scoop out flesh into large bowl. Mash with potato masher until very smooth. Add remaining ingredients; mix well. Pour into prepared crust. 

3. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 35 to 40 minutes longer or until a knife inserted near center comes out clean. Cool completely on wire rack. 

    

4. Preheat oven to 400°F. For the Marshmallow Meringue, mix marshmallow creme and vanilla in large bowl. Set aside. Place egg whites, cream of tartar and salt in bowl of stand mixer fitted with whisk attachment. Beat on medium speed until well blended. Add granulated sugar, 1 tablespoon at a time, beating on high speed 2 to 3 minutes or until shiny stiff peaks form. Gently stir 1/2 of the egg white mixture into marshmallow cream until well blended. Gently stir in remaining egg white mixture. Spread meringue evenly over sweet potato filling, forming decorative peaks with spatula.

5. Bake 5 minutes or until meringue is lightly browned. Serve immediately or refrigerate and serve chilled.