Sweet Potato Gratin
Preheat the oven to 375°F
Thinly slice the sweet potatoes crosswise using a knife or mandoline.
Warm one cup of heavy cream over low medium heat and add brown sugar. Stir until the sugar dissolves.
Pour the rest of the heavy cream and the sugar and cream mixture into a large mixing bowl. Wisk in nutmeg, cinnamon and salt.
Toss the sweet potato slices into the cream mixture, making sure all the slices get coated.
Arrange vertically and compactly into a buttered gratin or casserole dish.
Bake for an hour, covered, until the potatoes are tender.
Increase oven temperature to 425°F. Sprinkle streusel on top and bake for an additional 25-30 minutes, uncovered, until the sides are bubbling and the streusel is golden brown.
Combine the granulated sugar, pecans, brown sugar, salt and flour in a small mixing bowl.
Once the dry ingredients are evenly mixed, slowly add the melted butter. Use a fork to combine until the mixture is evenly moistened and reaches a chunky consistency.