Bourbon Sweet Potato Casserole with Sweet 'n' Savory Bacon Pecans

1. Heat the oven to 400°F. Pierce the sweet potatoes in several places and roast for about 1 hour, until tender. Cut them in half and let them cool enough to handle. 2. Meanwhile, cook the chopped bacon in a large skillet over medium heat until crisp. Transfer it to paper towels to drain. 3. Prepare the topping by mixing 3/4 cup brown sugar, the flour, pecans, 6 tablespoons melted butter, cayenne, sage, and optional rosemary in a medium bowl. Stir in the cooked bacon. 4. Lower the oven temperature to 350°F. Remove the sweet potato skins and mash the flesh in a mixing bowl. Stir in the remaining 3/4 cup brown sugar, vanilla, cinnamon, milk, 4 tablespoons melted butter, beaten eggs, and optional bourbon. Season with kosher salt to taste. 5. Spread the sweet potato mixture in a 9-by-13-inch baking dish and distribute the bacon-pecan topping evenly over it. 6. Bake for 35–40 minutes, until the pecans are golden. Serve warm, finished with flaky sea salt if desired.