Sweet Potato Chiffon Pie

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Almond Cookie Crust:

7 ounces vanilla wafers (about 56 cookies)

1/3 cup chopped blanched almonds

Pinch of ground cinnamon

6 tablespoons unsalted butter, melted

Pie Filling:

2 large sweet potatoes

1 1/2 cups heavy cream

3/4 cup (lightly packed) light brown sugar

3 egg yolks, room temperature

3/4 teaspoon ground cinnamon

Pinch of ground nutmeg

Pinch of ground ginger

Pinch of salt

1/4 cup + 2 tablespoons water

1 1/2 tablespoons unflavored gelatin (about 2 envelopes)

2 teaspoons vanilla

3 egg whites, room temperature

1/4 cup granulated sugar

Whipped cream and toasted almonds, for garnish

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