Sweet Potato Streusel Pie

Make the pie crust
Pulse the flour and sea salt in a food processor until incorporated. Add the chilled butter and pulse until pea-sized pieces remain, 15–20 pulses. Add the ice water and pulse until a dough just forms, 15–20 pulses. On a floured surface, gather the dough into a 5-inch disc, wrap in plastic wrap, and chill for at least 30 minutes (up to 2 days). Roll the dough into a 12-inch circle, fit into a 9-inch pie plate, trim to a 1-inch overhang, tuck under to form a thicker edge, and crimp. Chill while you make the filling.

Make the filling
Preheat the oven to 375°F. Prick the yams, wrap in foil, and bake until tender, about 1 hour. Remove from the oven (leave it on), open the foil, and cool until easy to handle. Scoop the flesh into a bowl (discard the skins) and cool for 10 minutes (you should have 2–2¼ cups). Add the sugar, condensed milk, brown sugar, eggs, vanilla, cinnamon, salt, and a dash of nutmeg, then whisk until smooth.

Make the streusel topping
Toast the pecans in a dry skillet over medium heat until fragrant, 5–6 minutes. Let cool, then chop and combine with the brown sugar, butter, flour, cinnamon, and salt. Pinch together until uniformly clumpy.

Bake the pie
Increase the oven temperature to 400°F. Pour the filling into the chilled crust and bake for 20 minutes. Sprinkle the streusel evenly over the top, reduce the heat to 350°F, and continue baking until the pie is just set and the streusel is golden and crisp, 20–25 minutes. Remove from the oven and cool on a rack.

Make the whipped cream
While the pie is baking, whisk the cream, vanilla, and sugar until soft peaks form, 3–4 minutes (using a hand mixer or stand mixer—do not overwhip). Serve with the pie.