• Preheat the oven to 400 degrees.
• Poke the sweet potatoes with a fork and bake for 40 minutes or until tender.
• Let cool, then peel and remove any dark spots.
• In a standing mixture, beat the sweet potatoes, butter, eggs, sugars, milk, and all the spices until combined and smooth
• Pour the pie filling into the pre-made pie crust
• Bake in the oven for 50 minutes or until set.
• Remove from oven and place onto a cooling rack to cool to room temp.
• Once cooled, place pie into the fridge for overnight

Marshmallow Meringue:

• In a large bowl, scoop the marshmallow fluff into the bowl and set aside
• Using a standing mixer, beat the egg whites, salt and cream of tarter until foamy.
• Gradually beat in the sugar into the egg whites until stiff peaks form
• Gently fold in the egg whites into the marshmallow fluff until fully incorporated
• Spoon the marshmallow meringue onto the cooled pie
• Using the back of a spoon, create peaks
• Preheat oven to 350 degrees or you can use a kitchen flame torch
• Using the oven, place pie in middle rack for 5-8 minutes or until the meringue is lightly browned
• Using a flame torch, lightly toast the meringue
• Allow meringue to cool before serving