Preheat oven to 400F.

Bake the sweet potatoes until cooked through (~45 minutes). Set aside 15 minutes until cook enough to handle.

With a very sharp knife, careful slice each potato in half taking care not to tear the thin potato skin. Using a spoon, scoop the potato flesh into a bowl leaving a 1/2 inch thick potato shell so each potato half keeps it shape. To the potato flesh in the bowl, add the cream, cayenne, cinnamon, vanilla, and a pinch each salt and pepper. Mash ingredients and combine well using a fork or potato masher. Spoon the filling back into the potato skin shells.

In a bowl, combine the butter, flour, and Biscoff cookie crumbs with a pastry cutter. Stir in the pecans and dried cranberries. Divide the streusel over the filled potato shells.

Return the potatoes to the oven and bake 20 minutes or until heated through and streusel topping is browned and toasty. Yield: 6 servings.