Preheat oven to 350 F
Peel and quarter your potatoes. Put the potatoes in a pot and cover with water. Boil for 25-30 minutes or until tender when pierced with a fork. Drain with a colander and let cool.
To make the filling, you can use an electric mixer, or a hand held mixer. In a large mixing bowl, combine the potatoes, 1/2 cup of the white sugar, brown sugar, butter, eggs, vanilla, salt, and spices. When smooth, slowly mix in the milk. Pour the filling into the pie crust.
Bake for 35 to 45 minutes, or when a toothpick inserted is pulled out clean. Cool on a rack to room temperature.
When the pie is cool, start to make the meringue topping. Use an electric mixer to whip the egg whites until soft peaks form. Slowly mix in the remaining 1/4 cup sugar and mix until the meringue is stiff and has a glossy shine.
Spoon the meringue on the top of your pie, make a few fun wavy peaks, and make sure the meringue completely covers the sweet potato filling.
Sprinkle with a pinch of sugar.
Bake for an additional 10-15 minutes or until lightly golden.
Cool on a rack to room temperature before serving.
