Heat the oven to 350 degrees
Roast the sweet potatoes whole until they are tender, about 45 minutes to one hour. let cool to room temperature
While the sweet potatoes are roasting make the pie crust. Process the Biscoff into fine crumbs. Add butter and mix until thoroughly combined. Press the Biscoff crumbs into the bottom of the pie pan and up the sides
Bake the pie crust for 10 minutes. Let cool
Peel and slice the sweet potatoes and puree them in a food processor with 3 eggs, brown sugar, vanilla and cinnamon
Reduce the oven temperature to 300 degrees
Pour the sweet potato filling into the Biscoff Crust
MAKE SURE TO LEAVE SPACE FOR THE PECAN PIE FILLING
Arrange the pecans on top of the sweet potatoes pressing them a bit into the sweet potato
Beat 2 eggs with the sorghum syrup and pour over the top of the pecans. You may not need all of the filling
Bake the pie for 45 minutes. It will puff a bit