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In a large mixing bowl, combine the all-purpose flour and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water mixing gently after each addition, until the dough starts to come together.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Press the dough into the dish, trim any excess, and crimp the edges. Refrigerate while you prepare the filling.
Preheat your oven to 180C/350F.
In a large bowl, combine the mashed sweet potatoes, melted butter, sugar, cinnamon, nutmeg, and salt. Mix until well combined. Add the flax egg, vanilla extract, and milk. Mix until the filling is completely smooth.
Transfer the sweet potato filling to the prepared pie crust.
Bake the pie for about 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. Allow the pie to cool completely on a wire rack.
Once the pie has cooled, make the meringue topping. In a mixing bowl, beat the aquafaba until frothy. Add the salt and cream of tartar and continue beating until soft peaks form. Gradually add the superfine sugar, one tablespoon at a time, while continuing to beat. Beat until stiff peaks form and the meringue is glossy. Mix in the vanilla extract.
Spread the meringue over the top of the cooled pie. Using a hand-held torch, caramelize the top.
Notes:
To make a flax egg, combine 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for 10 minutes to create a gel.
The meringue topping is completely optional. The pie will be just as delicious without it.
TO MAKE AHEAD: Save on time and stress this holiday season by making the pie dough and mashed sweet potatoes ahead of time. The pie dough can be wrapped in a layer of plastic and stored in the fridge for 1 week or kept frozen for up to 3 months. Store the mashed potatoes in an airtight container in the fridge for 3 to 4 days ahead of time.
TO STORE: Cover the baked and cooled pie or individual slices in a layer of plastic and store in the fridge for 3 to 4 days.
TO FREEZE: You can freeze the pie (without the meringue) for up to 3 months.
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