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There are two methods for roasting the sweet potatoes.
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1. Microwave method: Take sweet potatoes and pierce them several times with a fork. Then place on plate and microwave about 6 minutes. This will depend on how high you have your microwave set to. The sweet potato should be soft when done.
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2. Oven method: Preheat oven to 400 F and place sweet potatoes on a baking sheet. Bake in the oven for about 45-50 minutes or until sweet potatoes are nice and soft. Remove them from the oven and turn your oven to 350 F.
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3. Scoop out the flesh of the sweet potato into a large bowl and mash. Add the remaining potato ingredients and stir to combine. Set aside.
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4. Heat a large skillet on high and cook bacon until crispy on both sides. Once finished, remove and place bacon on paper towel. Chop.
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5. In the same skillet, add the pecans, brown sugar, flour, butter, cayenne and sage. Stir until thick and toasty. Remove from heat and add in the chopped bacon.
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6. Place the sweet potato mixture into a large baking dish (I used an 8x8) and top with the pecan and bacon topping. Bake at 350 F for about 30-35 minutes or until the pecans and topping starts to look nice and brown. Enjoy!
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Note: The listed prep time is for the microwave version of the sweet potatoes. It will be longer if baking the potatoes in the oven.
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Inspired by Half Baked Harvest.
