To make the crust:
Preheat oven to 350 degrees F.
Combine gingersnap crumbs in a food processor with sugar and butter until well combined.
Press firmly onto bottom 9" pie dish.
Bake in preheated oven for 10 minutes.
Let cool.

To make the pie:
Pierce sweet potatoes and cook in microwave for 8-10 minutes, until softened throughout.
Let cool slightly, then cut in half and scoop out flesh and place in food processor.
Puree until smooth.
Remove 2 cups of the puree for the pie. You will probably have leftover sweet potato puree, which you can save for another use.
Combine 2 cups of sweet potato puree with sweetened condensed milk, sugar, lemon juice, eggs, vanilla, cinnamon, nutmeg, cloves, and salt. Mix (with a whisk or electric mixer) until well combined.
Pour over pie crust.
Bake in oven (350 degrees) until set in the middle and slightly puffed around the edges, about 50 minutes.
Let cool on wire rack for about 30 minutes, then place in refrigerator to cool completely, at least 4 hours.
Once cooled, make the meringue.

To make the meringue:
Preheat oven to 400 degrees F.
In small saucepan, combine sugar and water.
Bring to a boil and let simmer for 5 minutes.
Meanwhile, in large bowl with electric mixer, beat egg whites until soft peaks form.
With electric mixer on, slowly drizzle in hot syrup until it is shiny and stiff peaks form.
Beat in bourbon and vanilla until combined.
Spread meringue over cooled pie, making swirls for decorative purposes.

Bake in preheated oven for 10 minutes, until golden brown.
Cut into slices, serve, and enjoy!