Sweet Potato Pecan Pie Baked Golden

Instructions:

1. Peel and cube 450g of sweet potatoes, then boil in water for about 15 minutes until fork tender and falling apart. Note: Drain them very well to avoid a runny filling.
2. Process the hot potatoes through a ricer into a large bowl. Note: Doing this while they are hot prevents them from becoming gummy.
3. Stir in 115g of melted butter and 150g of granulated sugar until the mixture is glossy and orange.
4. Add 120ml evaporated milk, 2 beaten eggs, 1 tsp vanilla, salt, and all spices. Note: Whisk gently to avoid adding too much air, which can cause the pie to puff and then collapse.
5. Pour the sweet potato mixture into the unbaked 9 inch deep dish pie crust. Smooth the top with a spatula.
6. In a separate small bowl, combine 120g chopped pecans, 100g light brown sugar, 60ml dark corn syrup, 1 tbsp melted butter, and 0.5 tsp vanilla.
7. Carefully spoon the pecan mixture over the sweet potato base, spreading it to the edges. Note: Don't press down; let it sit naturally on top.
8. Place in a preheated oven at 175°C (350°F) and bake for 30 minutes.
9. If the crust is browning too fast, slide a pie shield or foil ring over the edges. Bake for another 25 minutes until the center has a slight jiggle but the edges are set.
10. Remove from the oven and let it cool completely on a wire rack for at least 2 hours. Note: This is when the science happens and the custard finally firms up.