Preheat oven to 350 degrees. Place potatoes on a foil-lined cookie sheet, and bake for approximately 1 hour (depending on size) or until soft.

In the meantime, to make the topping, add 1/3 cup brown sugar, 1/4 cup melted butter, along with the oats and flour. Mix together and set aside.

Remove potatoes from the oven and cool. Once cool, peel the potatoes, place in a bowl with the cream, 1/4 cup brown sugar, 1/4 cup melted butter, cinnamon, salt, orange juice, and eggs. Add the orange rind is optional. Beat together with a hand mixer until lumps are removed. If needed, add more cream. (Easy clean up: Peel the potatoes, placing the skins back onto the foil. Gather the foil and skins together and toss.)

Spray a 9×13 pan. Spread the sweet potatoes in the pan, adding the topping. If desired, add pecan halves to the top. Bake at 350 degrees for 30 minutes, or until bubbly.