Sweet Potato Pie with Purple Yams

Mash or blend the baked sweet potatoes, then whisk it together with brown sugar.

Add the eggs and whisk to combine.

Add the brown butter, heavy cream, whole milk, spices, salt and vanilla and whisk until smooth.

Pour the prepared sweet potato pie filling into the par-baked pie crust.

Spread the filling evenly, then bake until set. Allow the pie to cool completely at room temperature.

Make the Swiss meringue, then add it in a heaping mound to the very top of the pie.

Use the back of a spoon to make deep swoops into the meringue.

Use a kitchen torch to toast the meringue until golden brown. Slice, and serve!