Preheat the oven to 350 °F. Prepare the baking dish with piecrust.
In a large mixing bowl, combine the potatoes, 1 cup of sugar, butter, eggs, vanilla, salt and spices. Mix them well with the handmixer. Then add milk and mix continuously.
Pour the mixture into pie crust and bake for 30 to 45 minutes or until wooden pick inserted comes out clean.
Remove the pie from oven once cooked and place it on a rack and let it cool to room temperature before covering with meringue.
Now prepare the meringue. Beat the egg whites with anelectric mixer until soft peaks form; add the remaining ¼ cup sugar into theegg whites 1 tablespoon at a time. Beat continuously until sugar dissolves andmixture becomes stiff.
Add the meringue onto the pie; spread it on the pie evenly. Meringue must touch the crust all around. Sprinkle with a pinch of granulated sugar if you like.
Bake it for 10-12 minutes more or until browned.
Let it cool before cutting into pieces. Serve and enjoy!
Store the sweet potato pie in the refrigerator for 2-3 days in an airtight container.