Cut off the ends of the sweet potatoes. Discard. Using a mandoline, slice the sweet potatoes in ⅛" pieces. Arrange in a 12" cast iron skillet.
Add 1 cup of butter to a saucepan over medium-low heat. Continue to stir and watch the butter throughout the entire browning process to ensure the butter does not burn. As the butter melts down, foam will begin to form. As soon as you can see golden brown flecks at the bottom of your saucepan and smell a nutty, aromatic aroma, remove the butter from the heat and transfer to a heat-proof bowl. The whole process should take 3-5 minutes. Brush the butter over the top of the sweet potatoes, making sure the tops of all the sweet potatoes are fully covered (otherwise the tops will get crunchy). Drizzle the remaining butter over the potatoes, until fully covered.
In a mixing bowl, combine brown sugar, cinnamon, pumpkin pie spice, and salt. Sprinkle over sweet potatoes. Bake sweet potatoes uncovered for 90 minutes.
While the sweet potatoes are cooking, melt butter in a fry pan over medium heat. Once butter is melted, mix in vanilla, brown sugar and cinnamon until combined. Add in pecans and walnuts. Cook for 3-6 minutes until the nuts are toasted and you smell a nutty aroma.
Once the potatoes are done, top with pecan and walnut topping. Garnish with a dash of sea salt.
To keep warm, place aluminum foil over the skillet once removed from the oven. This should keep it warm for about an hour.
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