Preheat oven to 300°F.

Using a large bowl, whisk together the egg white and water. Add pecan halves and toss until well coated.

In a separate bowl, stir together the sugar, brown sugar, salt and cinnamon. Add this mixture to the bowl with pecans and toss until well coated.

Spread pecans across prepared baking pan.

Bake for 45 minutes, stirring every 15 minutes.

While pecans are still warm, toss them with an additional 2-3 tablespoons of granulated sugar.

Let cool before chopping.

Peel sweet potatoes and cut into ½” cubes.

Bring a medium pot of salted water to a boil. Add sweet potatoes and reduce heat to medium-low.

Let cook for 25-30 minutes, or until potatoes are fork tender.

Preheat oven to 350°F.

Drain and transfer sweet potatoes into a large bowl.

Using a potato masher or a fork, mash sweet potatoes until smooth.

Place 2 cups of sweet potatoes in a large bowl. (Note: If you have extra mashed sweet potatoes, save ‘em and eat ‘em by themselves!)

Add remaining pie ingredients (brown sugar, melted butter, evaporated milk, egg, vanilla extract, cinnamon, nutmeg and salt) to the bowl with the mashed sweet potatoes. Stir until well combined.

Pour mixture into the pie crust.

Bake for 35-40 minutes, or until a toothpick inserted in the center of the pie comes out clean. (Tip: Check crust after about 25 minutes. If it is browning too quickly, tent pie with foil.)

Let pie cool at room temperature before serving or refrigerating.

{Optional} Before serving, top slices with fresh whipped cream.