Olive Oil Pie Crust:
2 cups all purpose flour
1 pinch San Fran Sea Salt
1/2 cup Gil’s Gourmet California Extra Virgin Olive Oil
5-6 tablespoons cold water or milk
Sweet Potato Filling:
1 1/2 lbs. (or 3 medium-sized) sweet potatoes
1/2 cup granulated sugar
1/8 cup heavy cream
1 teaspoon San Fran Sea Salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 egg whites
pinch of San Fran Sea Salt
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
1/2 teaspoon vanilla
Preheat oven to 375°F.
Combine flour and salt in a large bowl, stir to combine. Add oil and, using a fork, combine until crumbly. Add cold milk (or water), 1 tablespoon at a time until dough forms. Roll dough out, evenly, on a lightly floured surface and transfer to a pie plate. Place a sheet of parchment over the pie crust, weigh down with pie weights, and par-bake for 12 minutes. Remove from the oven and set aside.
Place potatoes in a large pot or saucepan and cover with water. Bring to a boil over high heat and cook until potatoes are fork tender, 15-20 minutes. Drain and rinse potatoes under cold water and remove peel.
Place peeled potatoes in a bowl (or the bowl of an electric mixer) and mash until smooth. Add sugar, eggs, cream, salt, cinnamon and nutmeg. Whisk or beat until smooth and creamy. Scrape mixture into the par-baked pie crust and bake for 35-40 minutes or until pie filling is semi-firm. Remove from the oven and let rest.
Place egg whites in the bowl of an electric mixer fitted with a whisk attachment. Slowly begin whisking the whites while adding salt, cream of tartar, sugar and vanilla. Increase speed and whisk until fluffy and stiff peaks form.
Preheat oven to broil and place the rack 4-6 inches away from the top. Top pie with meringue and broil for 3-4 minutes or until the meringue is slightly golden.