Note there are 2 bake times for this recipe. 15 minutes at 425ºF, then reduce to 350ºF and bake for an additional 40-45 minutes.The prep time noted above includes prepping and rolling out the pie crust, preparing the sweet potatoes for the filling, making the filling, and assembling the pie. There is also a minimum chill time of 1 hour noted for the pie crust.To make the egg wash, whisk 1 egg - OR - 1 egg white + 1 tablespoon of water in a small bowl.Adding the marshmallow meringue topping is an optional step. You can also add dollops of whipped topping, add a decorative cream cheese frosting design, or enjoy as-is!Keep the sweet potato pie in the refrigerator covered tightly for up to 4-5 days.To freeze the sweet potato pie, allow it to cool and set completely. Wrap tightly in plastic wrap twice, then cover with aluminum foil. The pie will keep for up to 1 month.