magazine sweet potato pie with marshmallow meringue

In the Guy family household, sweet potato pie is like the halftime show—anticipated sometimes even more than the game day turkey. This year, I’m switching things up a bit with this Whiskey Sweet Potato Pie. What's different? The custard is enriched with coconut cream, extra ginger and cinnamon, a generous pour of smokey whiskey, and, of course, lots of slow-roasted sweet potatoes. Let's not forget the amazingly flaky spelt flour crust and the marshmallow-like whipped meringue that gets carefully swooped on top right before serving. I balance out all this delicious decadence by using Swerve to sweeten the filling and meringue; it's my go-to alternative sweetener when I want to put a healthier spin on a recipe without having to compromise on flavor. It all comes together to create a multi-layered masterpiece! Once it’s out sparkling on the table, you may just start calling it The Pie, the one that steals the show.