Bourbon sweet potato casserole: Pecan Streusel

Ingredients

• 4 lbs Sweet Potatoes (Garnet or Jewel), Washed and scrubbed
• 1/2 cup (113 g) Unsalted Butter, melted, plus extra for greasing
• 1/2 cup (100 g) Light Brown Sugar, packed
• 2 Large Eggs, lightly beaten
• 1/4 cup (60 ml) Heavy Cream
• 3 Tbsp (45 ml) Quality Bourbon
• 1 tsp (5 ml) Vanilla Extract
• 1 tsp (5 ml) Ground Cinnamon
• 1/2 tsp (2.5 ml) Ground Nutmeg
• 1/2 tsp (2.5 ml) Kosher Salt
• 1/2 cup (60 g) All-Purpose Flour
• 1/4 cup (25 g) Old-Fashioned Rolled Oats
• 1 cup (100 g) Chopped Pecans
• 1/4 cup (50 g) Light Brown Sugar, packed (for topping)
• 4 Tbsp (56 g) Cold Unsalted Butter, cut into 1/2-inch cubes
• 1/2 tsp (2.5 ml) Ground Cinnamon (for topping)
• 1/4 tsp (1 ml) Kosher Salt (for topping)