Countdown to Thanksgiving: Sweet Potato Soufflé Pie

"Enough already!" you're saying. Two days into the countdown and no dessert recipes yet?!? Simmer down...here you go.

This delicious pie is wonderfully light and not too sweet. The perfect end to that huge meal you'll be preparing and/or eating. But it's also traditional as heck also. It takes a little extra work (Thanks, Martha!), but is well worth the effort.

Sweet Potato Soufflé Pie
Makes 10-12 servings.
From Martha Stewart Living

2 medium sweet potatoes, pierced with the tines of a fork
1/4 teaspoon ground ginger
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
4 large eggs, separated
2 tablespoons packed light-brown sugar
1 cup whole milk
1 2-inch piece peeled fresh ginger, thinly sliced
1/4 cup unsalted butter, plus 1/2 cup melted, plus more for pan
1/4 cup all-purpose flour
1/3 cup plus 1/4 cup granulated sugar, plus more if needed
1/4 teaspoon ground cinnamon, plus more if needed
9 sheets phyllo dough , (17 by 12 inches) thawed if frozen
Pinch of cream of tartar

Preheat oven to 400°. Bake potatoes until tender, 1 hour to 1 hour 15 minutes. Remove from oven; let stand until cool enough to handle.

Peel potatoes, and press through a ricer into a large bowl (you should have about 1 cup); let cool completely. Stir in ground ginger, vanilla, salt, egg yolks, and brown sugar; set aside.

Meanwhile, heat milk and fresh ginger in a medium saucepan over medium heat until just under a boil. Remove from heat; let stand 30 minutes. Pour through a fine-mesh sieve into a bowl.

Melt 1/4 cup butter in a medium saucepan over medium-high heat. Whisk in flour; cook, whisking, 1 minute. Whisk in milk mixture. Bring to a boil. Reduce heat to medium, and cook 1 minute. Stir into potato mixture.

Butter a 9-inch springform pan, and place on a baking sheet; set aside. Stir 1/3 cup granulated sugar and the cinnamon in a small bowl. Brush 1 phyllo sheet with melted butter. Sprinkle lightly with cinnamon-sugar mixture. Fold in half crosswise; brush with butter. Sprinkle lightly with cinnamon-sugar mixture, and fit into prepared pan, folded side in, allowing a 2 1/2-inch overhang. Repeat, overlapping sheets to cover bottom.

Put egg whites into the bowl of an electric mixer fitted with the whisk attachment; beat on high speed until foamy. Add cream of tartar; beat until soft peaks form. With machine running, gradually add remaining 1/4 cup granulated sugar; beat until stiff glossy peaks form. Whisk one-third of the egg whites into potato mixture. Gently but thoroughly fold in remaining egg whites.

Pour over phyllo; fold overhang over filling. Sprinkle with cinnamon-sugar mixture (if needed, combine 1 to 2 tablespoons more sugar and a pinch of cinnamon). Reduce oven temperature to 375°. Bake pie until puffed and just set in center, 45 to 50 minutes. Remove from oven; let stand until slightly cooled and center has fallen, about 20 minutes.