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Prick sweet potatoes with a fork and place them in a foil-lined baking pan. Cook for 1 hour, approximately, in preheated oven at 400°F (200°C) until tender and soft. Remove from oven and cool lightly.
Halve sweet potatoes and scoop out warm flesh into a bowl. Force sweet potatoes through a strainer to obtain a smooth puree. Stir in butter, maple syrup and heavy cream. Season with salt and pepper.
Transfer to a ovenproof serving dish and chill, covered, until 1 hour before serving.
Sprinkle chopped pecans and bake in a preheated oven at 350°F (180°C) until thoroughly heated.
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