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1
Preheat oven to 400F.
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2
and line a baking sheet with foil.
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3
Prick sweet potatoes in several places with a fork and on baking sheet bake in middle of oven until very soft, 1 to 1 1/4 hours.
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4
When potatoes are cool enough to handle, halve and scoop out enough flesh to measure 2 cups, reserving remainder for another use.
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5
In a food processor puree flesh with all remaining filling ingredients except ginger until smooth.
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6
Finely chop ginger and stir into filling.
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7
Filling may be made 1 day ahead and chilled, covered.
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8
Bring filling to room temperature before proceeding.
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9
On a lightly floured surface with a floured rolling pin roll out dough into a 14-inch round (about 1/8 inch thick) and fit into a 9-inch (1-quart) glass pie plate.
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10
Trim dough, leaving a 1/2-inch overhang, and crimp edge decoratively.
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11
With a fork prick bottom and side of shell all over.
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12
Chill shell 30 minutes, or until firm.
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13
Preheat oven to 375F.
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14
Line shell with foil and fill with pie weights or raw rice.
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15
Bake shell in middle of oven 25 minutes and carefully remove foil and weights or rice.
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16
Bake shell until just pale golden, about 10 minutes more.
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17
Pour filling into shell and bake pie in middle of oven 40 minutes.
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18
In a large metal bowl stir together sugar and cinnamon until combined well.
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19
Set bowl over a saucepan of simmering water and add whites, stirring until sugar is dissolved.
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20
Remove bowl from heat and with an electric mixer beat whites until they hold stiff, glossy peaks.
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21
Mound meringue in center of hot filling and spread almost to edge of pie.
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22
Bake pie in middle of oven until meringue is golden brown, 12 to 15 minutes more.
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23
Serve pie warm or at room temperature.
