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CRUST: Coarsely grind the nuts in a food processor.
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Add the remaining dry ingredients and blend one or two pulses.
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Add the butter and blend in pulses until moist crumbs form.
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Press the mixture into the bottom and up about 1 1/2 inches of the sides of a 9-inch spring-form pan or pie plate.
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Refrigerate.
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FILLING: Heat the oven to 350 degrees F.
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Wash and dry the sweet potatoes, prick all over with a fork, put on a baking sheet and roast until tender, about an hour depending on their size.
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Cool, peel, and puree the flesh in a food processor until very smooth.
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Transfer to a bowl.
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Add the eggs and mix.
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In a small saucepan, heat the butter until it has melted and has turned brown (buerre noisette- brown butter).
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DO NOT BURN IT.
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Add the sugar, honey, and spices and mix, then let cook, stirring, for about a minute.
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Remove from the heat, add the cream and whisk.
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Let cool slightly, then add to the sweet potato puree.
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Blend until very, very smooth.
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Pour the filling into the crust.
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Bake until set; the center will move only slightly when shaken, about 40 minutes.
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If it looks like it is getting too brown, cover with foil.
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TOPPING: About 10 minutes before the pie is done, prepare the topping by stirring the butter, brown sugar and honey in a heavy saucepan over low heat until the sugar dissolves completely.
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Increase the heat and boil for 1 minute.
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Mix in the nuts, mixing to make sure they are completely coated with the sugar mixture.
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Pour the topping over the cooked pie, then continue baking for about 5 minutes.
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Transfer to a rack and cool completely.
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NOTE: When in doubt, make the pie wait for the topping, not the topping for the pie.
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If the topping isn't poured onto the pie while in a semi-liquid state, it will solidify and you won't get it to spread over top of the pie.
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NOTE 2: The topping is extremely brittle- be very careful when cutting this pie into slices.
