Step 1

Add the sweet potatoes to a sheet tray lined with parchment paper or a pan and sporadically poke holes on all sides with a fork.

Step 2

Bake them in the oven on a middle rack at 375° for 60 to 65 minutes or until tender. Baking over other cooking methods will help them develop a richer flavor and sweeter taste.

Step 3

In the meantime, add the flour, sugar, salt, and cold lard to a food processor and pulse on high speed until the mixture resembles a meal.

Step 4

Slowly drizzle in the cold water while pulsing until the dough firms up. When pinched with your fingers, it easily holds shape.

Step 5

Transfer the dough to a clean surface and form it into a disc. Generously dust it with flour on both sides. Roll out the dough until it is roughly ¼” thick and about 16 to 18 inches in diameter.

Step 6

Transfer the dough to a 10” by 2” tart pan with a removable bottom lined with a parchment paper round. Form the dough into the pie tin and trim any access. Chill in the refrigerator until the sweet potatoes are done baking.

Step 7

Remove the potatoes and let them cool slightly before peeling them using your hands or a paring knife.

Step 8

Add them to a large bowl along with the brown sugar, eggs, butter, salt, cinnamon, nutmeg, and milk, and using a firm whisk, mix until combined.

Step 9

Pour the filling into the pie crust and level it using a spatula.

Step 10

Place the pie on a sheet tray and bake on a middle rack for 60 to 65 minutes at 375° or until it becomes firm on top and in the center. When it's done, It should read 175° F internally.

Step 11

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 90 to 120 seconds.

Step 12

Next, add the marshmallow whip and mix on high speed until it reaches stiff peaks, which takes about an additional minute.

Step 13

When the pie is done cooking, add the marshmallow meringue to the top of the pie in any decoration you’d like.

Step 14

Bake on a middle rack at 425° for 10 minutes or until the meringue is browned. Serve the pie hot, at room temperature, or chilled.