Crust

• 2 cups finely ground gingersnap cookies (approximately thirty-five 2-inch cookies)
• 1/4 tsp cayenne pepper
• 1/4 cup plus 2 tablespoons unsalted butter, melted

Filling

• 3 sweet potatoes
• 1/2 cup sweetened condensed milk
• 1/2 cup whole milk
• 1/2 cup pineapple juice
• 2 eggs, at room temperature
• 1 egg yolk
• 1/2 cup granulated sugar
• 1/2 tsp kosher salt
• 1/4 cup unsalted butter, melted

Honey Marshmallow Topping

• 1 cup granulated sugar
• 1/4 cup honey
• 1/4 cup water
• 1/4 cup egg whites, at room temperature
• 1/2 tsp cream of tartar