1. Make the pie crust and roll dough out in between two sheets of parchment paper or on a floured flat surface.  Or alternatively, use a store bought version and line your 9” baking dish with the dough.
2. Once dish is lined with the dough, poke holes in the dough with a fork to help prevent bubbling in the dough during the cooking process.
3. Brush the pie crust with a tablespoon of melted butter and sprinkle an even light layer of the cinnamon sugar mixture over the crust and set aside.
4. Pre-heat the oven to 350°F
5. Clean and cut the yams and place in a large pot half filled with water on the stovetop over high heat.
6. Boil until yams are soft and a fork could be inserted easily.
7. Remove from heat and soak in cold water to cool them down and remove the skin.
8. Mash the yams.
9. Measure out two cups and place into a high powered blender along with, eggs, sugars, spices, salt, vanilla and evaporated milk.
10. Blend on high until completely smooth and pour into prepared pie pan.
11. Bake for 50 minutes.
12. Remove from oven and start the pecan topping.

Pecan Pie Topping

1. Chop the Pecans and place in a medium sized bowl and combine with eggs, karo syrup, sugars, vanilla and salt and mix until combined.
2. Pour over baked sweet potato pie, being careful not to over flow.
3. Place back in the oven for 30-35 minutes, until pecan topping is set and not runny.
4. Remove from oven and allow to cool for at least one hour.
5. Top with ice cream or homemade whipped cream and ENJOY!