Preheat oven to 300°F.

Line a rimmed baking sheet with aluminum foil. Spray foil with nonstick cooking spray; set pan aside.

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 sugars, salt and cinnamon. Add this mixture to the bowl with pecans and toss until well coated.

Spread pecans across prepared baking pan. Bake for 25-30 minutes, stirring after 15 minutes.

Set pan aside to cool.

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.

Drain and transfer sweet potatoes into a large bowl.

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

Place 1 cup of sweet potatoes in a large bowl. (Note: If you have extra mashed sweet potatoes, save ‘em and eat ‘em by themselves!)

Preheat oven to 300°F.

Using a stand mixer, cream butter and sugar together until light and fluffy (3-4 minutes on medium speed).

Add eggs one at a time, mixing well after each addition.

Add sweet potatoes and vanilla extract; mix until well combined.

Add salt, baking soda and half of the flour to the bowl; mix until well combined.

Add remaining flour; mix until well combined.

Scrape sides and bottom of bowl to ensure batter is well combined.

Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cool in pan for 15 minutes before inverting onto a wire baking rack. Let cool completely before glazing.

Using a small bowl, whisk together powdered sugar and milk. Pour glaze on top of cooled cake, letting excess drip down sides of cake.