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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:
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