Preheat your oven to 350°F (175°C). Pierce the sweet potatoes with a fork, place them on a foil-lined baking sheet, and bake for about 1 hour, until soft. Tip: This method retains the natural sweetness of the sweet potatoes.

After an hour, increase the oven temperature to 400°F (200°C) for baking the pie.

Once the sweet potatoes are cooked and cooled, scoop out the flesh into a bowl. Add the melted butter and mash until smooth. Tip: Ensure there are no lumps for a creamy filling.

To the sweet potato mixture, add eggs, brown sugar, cinnamon, nutmeg, vanilla extract, and heavy cream. Use a hand mixer to beat until smooth. Then, pour the mixture into the unbaked pie shell. Tip: Smooth out the top with a spatula for an even bake.

Bake the pie for 35 to 50 minutes, or until a knife inserted halfway between the center and edge comes out clean. Tip: Start checking for doneness after 35 minutes.

Let the pie cool completely on a rack before adding the topping.

For the Pecan Praline Topping, in a saucepan over medium-low heat, cook butter and brown sugar until bubbling, stirring constantly. Tip: Keep an eye on it to prevent burning!

Add vanilla, cream, pecans, and salt. Stir well and heat thoroughly. Remove from heat and let it cool for about 10 minutes.

Spread the topping evenly on the cooled pie and serve. Tip: This pie is best served at room temperature!