Preheat the oven to 375 degrees F.
Place the mashed sweet potatoes, brown sugar, melted butter, salt, ground cinnamon, nutmeg and cloves in the bowl of a stand mixer fitted with a paddle attachment. Mix at medium speed, about 1 minute. Add the evaporated milk, sweetened condensed milk, bourbon, ginger, vanilla extract, orange zest and eggs. Mix until smooth at low speed, 3 to 4 minutes. Pour the mixture into the chilled All Butter Pie Crust.
Place the pie in the oven for 20 minutes, reduce the heat to 350 degrees F and bake until the crust is golden brown and the center of the pie has a slight wiggle when shaken, an additional 25 to 28 minutes. Remove the pie from the oven and place on a cooling rack.
To make the maple syrup meringue, bring the maple syrup to a boil in a small heavy bottomed saucepan over medium heat. Clip an instant-read thermometer onto the pan.
Place the egg whites in the bowl of a stand mixer with a whip attachment. Once the syrup reaches 225 degrees F, start whipping the whites at medium-high speed. Slowly sprinkle the sugar into the whites and whip until soft peaks, about 2 minutes.
When the syrup reaches 238 degrees F, lower the speed of the mixer to medium and carefully add the maple syrup, pouring the syrup along the side of the bowl. Increase the speed to medium high and continue whipping, an additional 3 to 4 minutes. The meringue should be thick and shiny.
With a spatula, spread the meringue over the entire pie, making sure to go all the way to the crust. Toast the meringue with a blow torch or place under the broiler until lightly brown, 1 to 2 minutes.
Serve chilled or at room temperature.
Mix the flour, sugar and salt in a large bowl. Add the butter and toss together.
Working with your fingertips, work the flour and butter quickly for 3 to 4 minutes into pea-size pieces. Add 1/2 cup of the ice water and quickly work with your hands gathering it together. You may need to add a little more water, if so, add one tablespoon at a time.
Gather the clumps and knead the dough 3 to 4 times. Form a ball, flatten the dough and cut into 2 equal pieces. Wrap and chill 1 to 2 hours before rolling. The second piece of dough will keep for 1 week or can be frozen for up to one month.
To form a pie crust, spray the pan and lightly flour tap excess out of pan. On a well-floured surface, roll out the dough. Lift the dough often to keep it from sticking to the table. Roll the dough into an 11-inch circle, then carefully fold in quarters. Place it in the pan and unfold the dough. Even it out with your hands gently guiding it into place. Trim off excess dough with a scissors, leaving 1/2 inch around the pan. Fold the excess dough under the give the border more body. Crimp the edges, or leave it plain.
Chill the dough until really cold, at least 30 minutes.
Recipe courtesy of Hedy Goldsmith