Sweet Potato and Pecan Pie

1 lb. sweet potatoes, scrubbed
1 tablespoon olive oil
salt and pepper to taste
1/2 cup pure can syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
5 large eggs
1/2 cup heavy cream
1-1/2 teaspoons pure vanilla extract
1 unbaked 10-inch pie crust
1-1/2 cups pecan pieces
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup light corn syrup
pinch of salt

Preheat oven to 375.

Place the sweet potatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake until they are fork tender, 1 to 1-1/2 hours. Cool, peel and mash.

In a large mixing bowl, combine the potatoes, 1/4 cup of the pure cane syrup, the spices, one of the eggs, the heavy cream, and 1/2 teaspoon of the vanilla. Mix well.

Line a 10 inch deep dish pie pan with the rolled out pie dough, then pour the filling into the pastry shell. Spread the pecan pieces evenly over the filling.

In another large mixing bowl, combine the remaining 4 eggs, remaining 1 teaspoon vanilla, granulated sugar, brown sugar, remaining 1/4 cup syrup, corn syrup and salt; stir to blend. Pour over pecans.

Bake until filling sets and the pastry is nicely browned, about 1 hour. Remove from the oven and cool for 10 minutes before slicing to serve.

Garnish with chocolate sauce, whipped cream and confectioner's sugar.