|650 g||sweet potatoes|
|140 g||maple syrup|
|1 tsp||vanilla extract|
|180 g||graham crackers|
|200 g||unsalted butter|
|100 g||raw sugar|
|100 ml||evaporated milk|
|100 ml||sweetened condensed milk|
|2 tsp||ground cinnamon|
|1 tsp||ground nutmeg|
|1 tsp||vanilla bean paste|
|1 tsp||lemon juice|
Preheat oven to 180°C/350°F. Pierce skin of sweet potatoes approx. 5 to 7 times with a fork. Then, place on a parchment-lined baking sheet, transfer to oven, and bake at 180°C/356°F for approx. 45 – 60 min. Let cool.
Meanwhile, place the graham crackers into a food processor and process until sandy in texture. Add to a large bowl. Melt half of the butter in a small saucepan, add to the graham crackers. Line the base of a baking pan with parchment paper, press mixture into the bottom and up the edges slightly to create a rim of approx. 2.5 cm/1 in./. Bake at 180°C /350°F for approx. 10 min., until light golden brown.
Cut the baked sweet potatoes lengthwise and scoop out the flesh and mash until smooth. Peel and grate fresh ginger. In a large bowl, use a hand mixer with beaters to mix together the cooled down sweet potato mash, eggs, remaining butter, brown sugar, evaporated milk, sweetened condensed milk, ground cinnamon, ground nutmeg, vanilla extract, fresh ginger, lemon juice, and a pinch of salt.
Coarsely chop pecans and spread onto pie crust. Add filling to crust and bake in a preheated oven at 180°C/350°F for approx. 50 min. until just set. Remove from oven and let cool on an oven rack. Cover in plastic wrap and store in the fridge for at least 4 hrs. or up to overnight.
For the meringue, preheat oven to 200°C/400°F. Use a hand mixer with beaters beat egg whites with a pinch of salt until stiff. As soon as soft peaks form, gradually add maple syrup and vanilla extract. Beat for approx. 3 more min., until peaks are stiff and glossy. Spoon meringue on top of the pie filling. Bake in preheated oven at 200°C/400°F for approx. 7 - 8 min. until lightly colored. Leave pie to cool to room temperature before serving. Enjoy!