Step 1

Cook refrigerated pie crust per package instructions.

Step 2

Turn oven to 425°F.

Step 3

Add the sweet potatoes, brown sugar, cinnamon, all spice, cream, lemon juice and 2 large eggs to a blender and blend until completely combined.

Step 4

Pour into the cooked pie crust then use a pie crust shield (or make one from foil) to protect the crust from cooking any more.

Step 5

Place in the oven for 15 minutes. After this turn the oven down to 350°F and cook a further 30-35 minutes.

Step 6

Remove from the oven and allow to cool completely before making the marshmallow meringue.

Step 7

Once the pie has cooled completely add the granulated sugar and water to a small pot and heat to 240°F (checking with a candy thermometer) - you want to get to soft ball stage. Use a wet pastry brush to brush away any crystals that form during heating. Once the mixture starts to boil do not stir again.

Step 8

In a large mixing bowl, beat the egg whites with cream of tartar until soft peaks have formed.

Step 9

Slowly pour the sugar water into the egg whites (while still mixing).

Step 10

Mix until stiff peaks have formed.

Step 11

Slowly fold the marshmallow cream into the egg white mixture.

Step 12

Add to a piping bag and decorate the top of the sweet potato pie with the marshmallow cream.

Step 13

Toast (slightly) under a preheated broiler. Be careful not to burn it, keep a watchful eye and remove as soon as it starts to brown. This can happen in a matter of seconds to be ready.

Step 14

Serve immediately.