The Southern counterpart to pumpkin, this sweet potato pie (pictured on the left) comes topped with a sugary cloud of meringue for extra crowd-pleasing appeal. Keep in mind, the baked pie needs plenty of time to cool before being topped with the meringue—about 2 1/2 hours—but the good news is that it can be made the day before!
I've made this recipe several times and everyone loves it. It's beautiful and delicious. If you are concerned about the comment regarding meringue, ask your grocer for pasteurized eggs. I use high quality, fresh, clean organic eggs and feel comfortable with that. I cut potatoes lengthwise on the diagonal and place face down on a slightly oiled cookie sheet and bake them that way, cutting down baking time and increasing their sweetness by adding some carmelization. Can be done in advance.