Preheat oven to 350 degrees.
Cut several slits into the sweet potatoes. Place potatoes in a microwave-safe casserole dish. Cook on high for seven minutes. Turn potatoes and cook for an additional seven minutes or until potatoes are fork tender. Allow to cool until potatoes can be handled.
In a small, separate bowl, mix together praline ingredients. Set aside.
Cut each potato in half and scoop out the flesh. Discard the skins. Add butter to potatoes and mash using a fork. You will have some small lumps.
In a separate bowl, whisk together eggs, yolks, sugar, nutmeg, and salt. Add bourbon, molasses, vanilla, milk and brown sugar. Gradually stir the egg mixture into sweet potatoes until combined.
Pour sweet potato mixture into pie shell. Carefully sprinkle praline mixture over filling (it will float in on the top of the filling). Bake the pie for approximately 45 minutes or until center of pie is no longer wobbly. If the crust begins to brown too quickly, cover the crust with strips of aluminum foil.
Remove from the oven and allow to cool to room temperature.
Serve pie with whipped cream if desired.