Sweet Potato Pecan Pie

Place a rack in lower third of oven; preheat to 375°. Line one 9"-diameter store-bought frozen deep-dish pie shell, thawed, with 2 sheets of parchment paper, leaving overhang, and fill to edges with pie weights or dried beans. Set pie dish on a parchment-lined rimmed baking sheet. Bake pie crust until edges are golden brown and bottom is opaque (carefully lift parchment to check), 20–25 minutes. Remove from oven; reduce oven temperature to 350°. Using overhang, lift out parchment and weights. Return pie crust to oven and bake until uniformly golden brown, 10–12 minutes. Transfer to a wire rack and let cool slightly; leave oven on.

Meanwhile, place 2 medium sweet potatoes (about 1 lb.), scrubbed, in a medium pot; pour in water to cover by 2". Bring to a boil, then reduce heat and simmer until sweet potatoes are tender enough to easily pierce with a fork, 30–45 minutes. Drain and let cool slightly. Remove skins.

Pulse ⅓ cup (67 g) granulated sugar, ¼ cup heavy cream, 1½ tsp. freshly grated nutmeg, ¼ tsp. ground cinnamon, ¼ tsp. kosher salt, 2 large eggs, room temperature, and 1 tsp. vanilla extract in a food processor until combined and no streaks remain; scrape down sides. Add sweet potato flesh and 4 Tbsp. unsalted butter. Pulse just until mixture is mostly smooth with some small bits of sweet potato remaining.

Melt remaining 1 Tbsp. unsalted butter in a small saucepan, then pour melted butter into a small bowl; let cool slightly. Vigorously whisk in ¾ cup light corn syrup and remaining 1 large egg, room temperature, and ½ tsp. vanilla extract until combined and no streaks remain.

Pour sweet potato filling into pie crust; smooth top. Pour butter mixture over. Arrange 1 cup raw pecan halves in concentric circles over surface; fill in any gaps with more pecans if needed.

Bake pie until edges of filling are set but center still wobbles when gently shaken and pecans are golden brown, 40–45 minutes. Transfer to wire rack; let cool at least 2 hours. Do Ahead: Pie can be made 1 day ahead. Cover with foil and store at room temperature.