Prick the sweet potatoes and roast whole at 400°F for 45 to 55 minutes, until fully collapsed and a knife meets no resistance. Cool, peel, and process for 30 seconds until completely smooth and free of strings.

Cut the cold butter into the flour, sugar, and salt until pea-sized. Toss in ice water a tablespoon at a time until the dough just holds together. Flatten into a disc, wrap, and chill 30 minutes.

Roll to 12 inches, fit into a 9-inch pie dish, crimp, and freeze 15 minutes.

Line with parchment and pie weights and blind bake at 375°F for 15 minutes, then 5 minutes more with the weights removed. Reduce the oven to 350°F.

Add both sugars, melted butter, cream, vanilla, cinnamon, nutmeg, salt, and bourbon to the sweet potato puree and process smooth. Pulse in the beaten eggs just until combined.

In a separate bowl, whisk the corn syrup, brown sugar, eggs, melted butter, vanilla, cinnamon, and salt. Fold in the pecan halves.

Spread the sweet potato filling into the crust, leaving 1 inch of headroom, and smooth the surface flat.

Pour the pecan mixture slowly over the back of a large spoon so it does not gouge the layer below. If the bottom layer feels loose, bake it alone for 15 minutes first to set the surface.

Set the pie on a rimmed baking sheet and bake at 350°F for 55 to 70 minutes, until the pecan top is puffed and dry and the center jiggles as one piece. Tent the crust edge with foil if it browns early.

Cool completely on a rack, at least 4 hours, before slicing.