Bacon Sweet Potato Casserole

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Line a rimmed baking pan with aluminum foil.

Step 3 -Using a fork, poke a few holes in the sweet potatoes.

Step 4 -Place the sweet potaoes on the prepared baking pan and bake until they are tender, about 1 hour.

Step 5 -Transfer the sweet potatoes to a cutting board and carefully slice them in half.

Step 6 -Allow the sweet potatoes to cool.

Step 7 -While the sweet potatoes cook, in a large skillet over medium heat, add the bacon pieces and cook, while stirring, until crisp, about 7-10 minutes.

Step 8 -Transfer the bacon pieces to paper towels to drain.

Step 9 -In a medium bowl, add 3/4 cup of the brown sugar, the flour, the pecans, 6 tablespoons of the melted butter, the cayenne pepper, 2 tablespoons of the chopped sage, and the rosemary and stir to combine.

Step 10 -Add the reserved bacon to the pecan mixture and stir to combine.

Step 11 -Reduce the oven temperature to 350 degrees F.

Step 12 -Peel away the skins of the sweet potatoes.

Step 13 -Add the flesh of the sweet potatoes to a mixing bowl and mash it well.

Step 14 -Add the remaining brown sugar, the vanilla, the cinnamon, the milk, the remaining melted butter, the eggs, and the bourbon to the mashed sweet potatoes and fold to combine.

Step 15 -Season the sweet potato mixture with the kosher salt.

Step 16 -Spoon the sweet potato mixture into a 9x13-inch baking dish.

Step 17 -Sprinkle the pecan mixture evenly over top of the sweet potato mixture.

Step 18 -Bake until the pecans are toasted and the filling is heated through, about 35-40 minutes.

Step 19 -Serve warm, garnished with the extra whole sage leaves and the flaky sea salt.