Poke your sweet potatoes with a fork a few times to let steam out while it cooks. Bake on a sheet pan at 400. They will need about an hour and a half to cook fully.
Once cooked, let them cool before continuing the process, or they’ll be too hot to handle when you’re trying to skin them
After cooling, remove and discard the sweet potato skins.
Combine the skinned, baked sweet potatoes, maple syrup, cinnamon, whipped cream, butter, eggs, and some salt.
My grandma used to let the kids mash the sweet potatoes with a potato masher. You can also mix with a hand mixer until smooth.
Next comes the topping. Combine the bacon, brown sugar, pecans, butter, cayenne, and salt in a bowl. Grease up a casserole dish, and put in the sweet potato mixture. Top with your pecan sugar topping and sprinkle on your sage as a finishing touch.
Bake at 350 degrees for 30 minutes until bubbling. Let it rest for about 10 minutes so the casserole can set before serving.