Preheat the oven to 375ºF. Place the sweet potatoes on a baking sheet and drizzle with the olive oil. Season with salt and pepper. Bake until they are fork tender, 1 to 1 1/2 hours. Cool, peel, and mash.
In a large mixing bowl, combine the potatoes, the Steen’s syrup, the spices, 1 of the eggs, and 1/2 teaspoon of the vanilla. Mix well. Line a 10-inch deep-dish pie pan with the rolled-out pie dough, then pour the filling into the pastry shell. Spread the pecan pieces evenly over the filling.
In another large mixing bowl, combine the remaining 4 eggs, remaining 1 teaspoon vanilla, granulated sugar, brown sugar, corn syrup, and salt and stir to blend. Pour over the pecans. Bake until the filling sets and the pastry is nicely browned, about 1 hour.
Remove from the oven and cool for 10 minutes before slicing to serve. Garnish with chocolate sauce, whipped cream, and confectioners’ sugar.
Yield: one 10-inch pie; 8 servings