Potato Ingredients: 4 medium sweet potatoes 3/4 cup brown sugar 2 teaspoons vanilla extract 1 teaspoon cinnamon 1/4 cup whole milk 4 tablespoons salted butter, melted 2 large eggs, beaten 2 tablespoons spiced rum Zest and juice of 1 orange Topping Ingredients: 6 slices thick-cut bacon, chopped 3/4 cup brown sugar 1/3 cup all-purpose flour 1 1/2 cups raw pecans roughly chopped 6 tablespoons salted butter melted 1 teaspoon cayenne pepper 2 tablespoons fresh chopped sage 2 teaspoons fresh chopped rosemary Instructions Preheat oven to 400°. Poke holes in the sweet potatoes and bake for 1 hour or until soft and tender. When cooked and cooked remove skins. Meanwhile, in a large skillet over medium heat, cook the bacon until crisp. In a bowl, combine the brown sugar, flour, pecans, butter, cayenne, sage, and rosemary. Stir in the bacon. Reduce the oven temperature to 350°. In a mixing bowl, mash potatoes. Mix in the brown sugar, vanilla, cinnamon, milk, butter, eggs, zest and juice and run until combined. Spoon potato mixture into a 9x13 inch baking dish. Sprinkle topping evenly over. Bake for 35-40 minutes, until the pecans are golden. Serve warm.