Yield: one 9-inch pie (6-8 servings)

for the pie crust

• 1 partially baked 9-inch pie crust (feel free to partially bake a ready-made crust if you're short on time; alternatively, follow these 10 Easy Steps to Perfect Pie Crust and/or directions for How to Partially Bake a Pie Crust from the Inn Cuisine archives)

for the pecan streusel topping

• 3 tablespoons firmly packed, light brown sugar
• 1 tablespoon demerara sugar
• 1 teaspoon ground cinnamon
• 1/3 cup coarsely chopped pecans

for the sweet potato filling

• 1 cup cooked, mashed sweet potato (from 1 large orange-fleshed sweet potato or Garnet yam, approximately 12-14 ounces)
• 3/4 cup firmly packed light brown sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1 & 1/4 cups heavy cream

To make the streusel, combine topping ingredients as listed above in a small bowl, mixing to incorporate. Set aside.

To make the filling, combine brown sugar, salt and eggs in a large mixing bowl. Add the cinnamon, ginger and allspice, mixing thoroughly to incorporate. Stir in 1 cup of cooked, mashed sweet potato and the heavy cream, beating with an electric mixer or whisk until smooth and incorporated. Pour filling into a partially baked, 9-inch pie crust and bake pie at 350 degrees F in center of oven until filling is firm (about 20 minutes depending on the accuracy of your oven). Remove pie from the oven, quickly sprinkle the pecan streusel topping evenly over the surface, and return pie to oven and continue baking until the filling is slightly risen and firm in the middle, about 20-25 minutes longer. Remove pie from oven. Allow pie to cool completely, slice into wedges and serve. Top with freshly whipped cream if desired.