1. Preparing the Sweet Potatoes:

• Wash and peel the sweet potatoes, then cut them into chunks.
• Boil or steam the sweet potato chunks until they are fork-tender.
• Mash the sweet potatoes in a bowl and set aside to cool.

2. Making the Whole Wheat Pie Crust:

• In a food processor, combine the whole wheat flour, all-purpose flour, and salt.
• Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
• Gradually add ice water, pulsing until the dough comes together.
• Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

3. Preparing the Pie Filling:

• In a large mixing bowl, combine the mashed sweet potatoes, brown sugar, maple syrup, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, and a pinch of salt.
• Mix until smooth and well combined.

4. Assembling the Pie:

• Roll out the chilled pie crust and line a pie dish.
• Pour the sweet potato filling into the crust, spreading it evenly.

5. Making the Pecan Topping:

• In a bowl, combine the chopped pecans, melted butter, brown sugar, and maple syrup.
• Sprinkle the pecan mixture over the sweet potato filling.

6. Baking:

• Preheat your oven to 375°F (190°C).
• Bake the pie for 45-50 minutes or until the center is set.
• Allow the pie to cool before serving.