Preheat oven to 350°F (175°C).

Peel and mash roasted sweet potatoes in a mixing bowl until smooth.

Stir in eggs and heavy cream until well combined.

Add nutmeg, cinnamon, half of the pecan pieces, half of the brown sugar, cane syrup, salt, vanilla extract, and bourbon to the sweet potato mixture.

Mix all ingredients thoroughly.

Pour the mixture into a greased 1-1/2 quart round baking dish.

In a separate bowl, combine the remaining pecans, remaining brown sugar, flour, coconut, and softened butter.

Using your hands, mix the dry ingredients and butter until the mixture resembles a coarse crumble.

Spread the pecan crumble evenly over the sweet potato pudding mixture in the baking dish.

Bake in the preheated oven for approximately 45 minutes, or until the topping is golden brown and the pudding is set.

Serve hot.