Peel 1 or 2 medium-to-large sweet potato and cut into 1-inch cubes. Place in a small pot, cover with water, and bring to a boil over high heat. Cook for 12 to 15 minutes until very fork-tender. Drain completely, mash until smooth with a fork or potato masher, and allow to cool to room temperature.

Preheat your oven to 350 degrees F. Grease a 9x5-inch loaf pan with non-stick spray and line it with parchment paper.

To make the bread, in a medium mixing bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice until completely combined. Set aside for now.

In a large mixing bowl, whisk together granulated sugar, vegetable oil, eggs, milk, and 1 cup cooled mashed sweet potato until completely smooth.

Add the dry flour mixture to the wet sweet potato mixture. Gently fold together with a silicone spatula just until no streaks of dry flour remain. Do not overmix.

Pour the batter into your prepared 9x5-inch loaf pan and smooth the top evenly. Bake for 55 to 65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs.

Let the bread cool in the pan for 10 minutes, then use the parchment paper sling to transfer the loaf to a wire cooling rack. Allow the bread to cool completely to room temperature before pouring on the glaze.

In a small bowl, combine the powdered sugar, butter pumpkin pie spice. Whisk together, adding 1 to 2 tablespoons of milk a little at a time until a smooth, pourable drizzle forms.

Drizzle the glaze generously over the cooled sweet potato loaf, sprinkle with chopped pecans, and let the icing set for 10 minutes before slicing and serving.