In a mixing bowl, whisk together all-purpose flour, sugar, and salt. Cut in cold, cubed butter until mixture resembles coarse crumbs about the size of peas; work quickly.

Drizzle ice water, one tablespoon at a time, combining gently until dough comes together. Gather into a ball, flatten into a 1-inch-thick disc, wrap in plastic, and chill for 30 minutes.

Preheat the oven to 350°F (175°C). Roll out chilled dough on a floured surface to a 12-inch circle. Transfer to pie plate, trim excess, and flute the edges for a decorative finish.

Peel and cut sweet potatoes into chunks. Boil in salted water until fork-tender, about 12–15 minutes. Drain thoroughly, then return to pot and mash until completely smooth and lump-free.

In a large bowl, blend mashed sweet potatoes with brown sugar, ground cinnamon, nutmeg, heavy cream, eggs, melted butter, and vanilla extract. Whisk until filling is silky, smooth, and homogenous.

Pour filling into prepared crust, smoothing top with a spatula. Bake in 350°F oven for 50–60 minutes, until edges are set and center jiggles slightly. Watch for a light golden crust.

Allow pie to cool on a wire rack for 2 hours, then refrigerate at least 1 hour.

Top with whipped cream and a sprinkle of toasted pecans before serving.