Sweet Potato Caramel Meringue Pie

For the caramel sauce:
Melt the butter in a small saucepan over medium heat. Add the brown sugar and stir well with a silicone spatula. Bring the mixture to a boil over medium heat. Stir in the evaporated milk and let the mixture boil for 2 minutes. Remove from heat and stir in the vanilla. Set aside.

For the crust:
Preheat the oven to 325 F. Combine the ginger snap crumbs and the butter in a bowl. Press the moistened crumbs into the bottom and up the sides of a 9-inch pie pan. Bake the crust for 10 minutes. Remove from the oven and set aside. Keep the oven on.

For the filling:
In a medium saucepan combine the sugar, cornstarch, salt, cinnamon, and ginger. In a small bowl whisk together the sweet potato puree, evaporated milk, and egg yolks. Stir this into the sugar mixture.

Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Let it boil for 3 minutes and stir constantly. Remove from the heat and stir in the butter. Pour mixture into the prepared crust and smooth the top.

For the meringue:
In a clean mixing bowl, beat the egg whites and cream of tarter on medium speed until soft peaks form. Slowly stir in the sugar, one tablespoon at a time, beating on high speed until stiff glossy peaks form. Add the vanilla and beat just until combined.

Drizzle 1/4 cup of the caramel sauce over the filling. Spread the meringue over top of the caramel all the way to the edge of the pan. Bake for 25 to 28 minutes. Remove from oven. Cool completely on a wire rack. Store in the refrigerator.