Dessert makes the perfect capper to a delicious holiday meal. Though everything from appetizers to entrées to side dishes merits attention and appreciation, dessert might garner extra recognition because it's the final thing holiday celebrants eat when sitting around the dinner table with the people they love.

Hosts have a range of options to consider when planning a holiday dessert menu, and pie will undoubtedly come onto their radar. As hosts ponder which pie to serve this holiday season, they can consider the following recipe for "Sweet Potato Meringue Pie With Ginger Snap Crust" from Lines+Angles.

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Sweet Potato Meringue Pie With Ginger Snap Crust

Serves 8

For Ginger Snap Crust:

• 1 & 3/4 cups crushed ginger snap crumbs
• 1/4 cup melted unsalted butter
• 2 tablespoons dark brown sugar
• 1 large egg white

For sweet potato filling:

• 2 pounds sweet potatoes
• 4 tablespoons butter
• 3 large eggs
• 3/4 cup dark brown sugar
• 2 teaspoons allspice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/3 cup evaporated milk
• 4 teaspoons fresh lemon juice
• 1 & 1/2 teaspoons vanilla

For meringue:

• 4 large egg whites
• 3/4 cup granulated sugar

For Ginger Snap Crust:

1. Preheat the oven to 375°F.

2. In a bowl, combine the ginger snap crumbs, butter, and brown sugar and mix well. Transfer to a 9-inch pie pan, and press into the bottom and up the sides with your fingers. Place another pie pan on top of the crust and press firmly to smooth and pack the crust.

3. Bake until golden, 10 to 15 minutes. Remove from the oven and cool. Brush the crust with the egg white. Refrigerate, tightly covered, for one hour before using; or freeze for up to 6 weeks.

For sweet potato filling:

1. Preheat the oven to 400°F.

2. Place sweet potatoes on a foil-lined baking sheet and bake until very soft, about 1 hour.

3. When potatoes are cool enough to handle, halve and scoop out enough flesh to measure 2 cups, discarding skin. While potatoes are still hot, add butter and mash until almost smooth; small lumps of potato should remain.

4. Whisk together eggs, sugar, allspice, ginger, and salt. Stir in evaporated milk, lemon juice, and vanilla. Gradually add egg mixture to sweet potatoes, whisking gently to combine. Pour the filling into the cooled pie crust.

5. Bake for 20 minutes at 400°F. Reduce the heat to 325°F and bake until the filling is set around the edges, but still jiggles slightly when shaken, about 20 more minutes. Remove from the oven and let cool slightly, about 30 minutes.

For meringue:

1. In a large bowl, beat the egg whites until soft peaks start to form. Slowly add the sugar while beating constantly. Beat until glossy and stiff peaks form, being careful not to overbeat the meringue.

2. Preheat the broiler. While the pie is still warm, spread the meringue evenly over the filling, smoothing out to the pastry edges to seal. Place under the broiler and cook until the meringue is golden brown, about 1 minute.

3. Remove from the oven and let cool completely on a rack, about 1 hour. Serve.