Prepare Big Green Egg or other smoker for indirect cooking at 400 degrees F (200 degrees C).
Place Sweet Potato (4) on smoker and cook for 1:30 hours or until soft. Skewer should go into the potato with no resistance. Remove the sweet potatoes from the smoker and adjust vents so temperature drops to 350 degrees F (180 degrees C).
Peel sweet potatoes and place in a large bowl. Add Butter (1/2 cup), Dark Brown Sugar (1/2 cup), Heavy Cream (1/2 cup), Large Egg (2), Vanilla Extract (1 1/2 teaspoon), Salt (1 teaspoon), Ground Cinnamon (1/2 teaspoon), Cayenne Pepper (1/8 teaspoon) and stir to combine. Spoon into cast iron skillet.
In a separate bowl add the Chopped Pecans (1 cup), Dark Brown Sugar (1/2 cup), All-Purpose Flour (1/4 cup) and Butter (1/4 cup). Stir to combine and sprinkle over potato mixture.
Place iron skillet on smoker and cook for 1 hour or until topping browns. Remove from smoker and serve.