Prepare a half batch of my gluten-free pie crust or you can make the full batch and freeze half for later, which is what I always do.

Preheat your oven to 425°F (220°C).

Place the pie dish upside down on the center of the rolled-out dough. Using the parchment paper for support, carefully flip the dough and pie dish over so the dough lines the inside of the dish. You want to have about 1.5 inches of overhang on all sides. Take the overhang and roll it under itself to create a thick edge.

Using your fingers, crimp or flute the edges of the dough.

Place the crust in the freezer to chill for 15 minutes to solidify the butter before baking.

Dock the crust with a fork and line it with parchment paper. Fill with pie weights or dry beans. You’ll want to make sure that the pie weights fill the whole height of the pie crust to make sure that the sides don’t shrink and slide down as they bake.

Bake at 425°F (190°C) for 15 minutes, until the wedges are starting to brown. Remove the pie from the oven and let cool before you remove the pie weights and parchment paper. Set aside while you prepare the pie filling.

Pierce sweet potatoes with a fork and place on a baking sheet. Roast the purple sweet potatoes at 425°F (190°C) for 45–60 minutes, or until tender.

Cool the potatoes, then remove and discard the skins.

In a large bowl, measure 2 cups of sweet potato flesh. Beat with a handheld or stand mixer until smooth.

Add granulated sugar, eggs, cream, melted butter, vanilla, cornstarch, cinnamon, nutmeg, cloves, ginger, and salt. Beat until smooth and well combined. Alternatively, you can place all the ingredients in a food processor and pulse until smooth if you like a smoother texture with no lumps.

Pour the sweet potato filling into the par-baked gluten-free pie crust and smooth the top with a spatula. Bake at 425°F for 15 minutes. Reduce the oven temperature to 375°F and continue baking for 20-30 minutes, or until the edges of the filling are set with the very center of the pie jiggling ever so slightly. If you take the internal temperature of the pie with a thermometer, it should read 190°F.

Cool the pie on a wire rack to room temperature and then refrigerate for at least 2 hours, or until ready to top with the marshmallow meringue.

In a small saucepan, bring 2–3 inches of water to a simmer.

In a heatproof bowl, combine egg whites, sugar, and cream of tartar. Place the bowl over the simmering water, ensuring it does not touch the water.

Whisk constantly for 4–5 minutes until the sugar dissolves and the mixture reaches 160°F.

Remove the bowl from heat, add the vanilla extract, and beat the meringue mixture with a mixer on high speed until stiff peaks form, about 5-10 minutes.

Spoon the marshmallow meringue topping onto the cooled pie and spread with a spatula.

Use a kitchen torch to carefully toast the topping until golden brown.

Slice and serve!