Preheat the oven to 350 degrees.

Boil the sweet potatoes and then remove the skins.

In a large bowl add all of the sweet potatoes and use a potato masher and mash them until they are smooth.

Once the sweet potatoes are smooth add lemon juice, butter, white sugar, brown sugar, evaporated milk, eggs, flour, nutmeg, ground cinnamon, ground clovers and ground ginger and mix until everything is well combined.

Once mix thoroughly pour the sweet potato pie mixture into the pie crust.

Bake at 350 degrees for 50-55 minutes

When there is about 10 minutes left on the pie start making your marshmallow meringue.

In your stand mixer bowl add the egg whites and beat until they peak. Once the peek turn off the mixer.

In a skillet on low heat add the mini marshmallows and milk. Slowly stir until the marshmallow are completely melted and remove from the heat, pour into a medium sized bowl and set aside.

Turn the mixer speed back on low and add in the sugar, vanilla and salt into the egg whites.

Once the egg white have formed large peaks with the sugar, vanilla and salt added the meringue mixture slowly fold the mixture into the melted marshmallows. Fold until everything is well combined but be sure not to stir and mix, you want to be gently with this to keep the fluff from the peaked egg whites.

Remove the pie from the oven after the 50 minutes and pour the marshmallow meringue on top of the baked pie. Use a rubber spatula to give it peaks.

Bake for 10 minutes at 350 degrees. You want the meringue topping to be a light brown. Then it is done baking.

Allow the pie too cool completely before serving.