Sweet Potato Meringue Pie

2 cups firmly packed unseasoned mashed, cooked sweet potatoes (you’ll need about 2 pounds of sweet potatoes)
½ cup sugar
¼ teaspoon freshly grated nutmeg
¼ teaspoon salt
3 large pasteurized egg yolks
1 cup milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
One 9-inch unbaked pie shell
3 large pasteurized egg whites, beaten to soft peaks with ¼ cup sugar (meringue)

This delicious pie has the silken texture of whipped sweet potatoes.

Preheat the oven to 350° F. Beat the sweet potatoes, sugar, nutmeg, and salt in a small electric mixer bowl at moderately low speed for about 1 minute or until well blended.
Reduce the mixer speed to low and beat in the egg yolks one by one. With the mixer still at low speed, add the milk, melted butter, and vanilla. Pour the filling into the pie shell, smoothing to the edge.
Slide the pie onto the middle oven shelf and bake for 35 to 40 minutes or until a cake tester inserted halfway between the edge and the center comes out clean.
Remove the pie from the oven and immediately spread the meringue over the hot filling, swirling into peaks and valleys and making sure that it touches the crust all around. Return the pie to the oven and bake for 15 minutes or until the meringue is tipped with brown.
Set the pie on a wire rack and cool to room temperature before cutting.