Bourbon Sweet Potato Pie (with Marshmallow Topping)

Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out.

Place sweet potatoes in a large saucepan. Cover them with water, then bring to a boil on the stovetop. Boil for 45-50 minutes, or until super soft. During this time, begin rolling out the chilled pie dough.

On a floured work surface, roll out one of the disks of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth.

Brush edges with egg wash. Chill the dough in the refrigerator or freezer for at least 15 minutes as you work on the filling.

Preheat oven to 350°F (177°C).

Drain the boiling water and run the potatoes under very cold water. The skin should peel off easily at this point. Cool for a few minutes until easy to handle. Slice the potatoes into a couple large chunks, then place into a mixing bowl.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat/blend the potatoes on medium-high speed until smooth. Add the remaining filling ingredients and beat/blend on high speed until smooth and combined. Spread filling into prepared pie crust.

Bake for 55-60 minutes or until the center of the pie is only slightly jiggly. A toothpick inserted into the center of the pie should come out mostly clean.

Remove finished pie from the oven. Place on a wire rack to cool completely or for at least 2 hours.

Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture’s temperature should be 160°F (71°C).

Remove from heat. Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed for 5 minutes until stiff glossy peaks form.

Spread marshmallow cream on top of cooled pie. Serve immediately or store at room temperature or in the refrigerator uncovered up to 8 hours before serving.

If desired, toast the marshmallow topping with a kitchen torch just before serving.