Cafe Evangeline Sweet Potato Pecan Pie

2 to 3 baked sweet potatoes (1 cup)
1/4 cup light brown sugar
2 tablespoon sugar
1 egg (beat until frothy)
1 tablespoon whipping cream
1 tablespoon softened butter
1 tablespoon vanilla extract
1/4 tablespoon salt
1/4 tablespoon cinnamon
1/8 tablespoon allspice
1/8 tablespoon nutmeg

Pecan Topping
3/4 cup sugar
3/4 cup dark corn syrup
2 eggs
1 1/2 tablespoons melted butter
2 tablespoons vanilla extract
pinch of salt
pinch of cinnamon
3/4 cup pecan pieces (better when roasted in
    oven to make them brown and crunchy)

Combine all ingredients in a mixing bowl and beat on medium speed until batter is smooth (2 to 3 minutes).

Spoon mixture into an 8-inch unbaked pie crust.

To make the topping: Combine all ingredients except pecan pieces in a mixing bowl, beat on low 1 minute. Stir in roasted pecans.

Pour over top of the filling. Bake at 325°F for 1 3/4 hours or until knife inserted in center comes out clean.