In small bowl, mix pecans and bourbon. Cover and refrigerate 8 hours or overnight.
Heat oven to 375°F. In 13x9-inch ungreased baking dish, place sweet potatoes and water; cover with foil. Bake about 45 minutes or until potatoes are tender. Drain water; cool sweet potatoes 10 minutes.
Drain pecans, reserving bourbon. In large bowl, mash sweet potatoes; add eggs, brown sugar, corn syrup, salt, cinnamon, ginger and reserved bourbon. Mix well. Gradually stir in 1/3 cup whipping cream, scraping bowl after each addition. Mix 1 minute longer. (Sweet potatoes have a coarse texture, so there will be some small lumps.)
Pour filling into frozen pie crust; sprinkle with pecans. Bake about 45 minutes or until filling puffs and is lightly browned and knife inserted in center comes out clean.
Cool completely, about 3 hours. Serve with whipped cream. Cover and refrigerate any remaining pie.