Sweet Potatoes: Wash the potatoes and bake at 375 for 60 minutes.
Crust: Add the ingredients, except for the water, into a food processor and pulse until it becomes like a meal. Slowly drizzle in the water until the dough begins to slightly come together.
Remove the dough and roll it out on a clean flour dusted surface so that it will fit into a 9” pie tin.
Form the dough to the pie tin and trim any access. Chill in the refrigerator until the sweet potatoes are done baking.
Filling: Peel the sweet potatoes and add them to a large bowl along with all the other ingredients and mix until combined.
Pour the filling into the pie crust and bake for 60 to 65 minutes at 375° or until it becomes firm on top and in the center.
Merengue: While the pie is cooking add the egg whites, cream of tartar and sugar to a standing mixer with the whisk attachment and whisk on high speed until they’ve reached medium peaks, about 3 to 4 minutes.
Next, add in the marshmallow whip and mix on high speed until it reached stiff peaks.
When the pie is done cooking add the marshmallow merengue to the top of the pie in any decoration that you’d like and bake at 400° for 10 minutes or until they are browned.
Serve the pie warm or cool and enjoy!