A friend from the Amish community introduced me to this snack, and I couldn’t get enough of it!

Preheat your oven to 350°F (175°C).

In a large bowl, combine the mashed sweet potatoes, 1 cup of sugar, evaporated milk, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and well combined.

Pour the sweet potato mixture into the pre-baked pie crust, smoothing the top with a spatula.

Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and slightly puffed.

While the pie is baking, prepare the meringue. In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.

Gradually add 1/4 cup of sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.

Once the pie is baked, remove it from the oven and spread the meringue over the hot filling, sealing the edges to the crust.

Return the pie to the oven and bake for an additional 10-12 minutes, or until the meringue is golden brown.

Allow the pie to cool completely on a wire rack before serving.

For a twist on the traditional recipe, try adding a tablespoon of maple syrup to the sweet potato filling for a deeper, richer flavor. You can also sprinkle a handful of chopped pecans over the meringue before baking for a nutty crunch. If you prefer a spicier pie, increase the cinnamon and nutmeg, or add a pinch of ground ginger. For a dairy-free version, substitute the evaporated milk with coconut milk and use a dairy-free pie crust.