Preheat oven to 375 degree.
Wash and poke sweet potatoes with a fork on all sides.
Bake sweet potatoes for 30 - 45 minutes or until a fork can be inserted into the potatoe but there is still a little firmness. Larger potatoes will take longer.
While the potatoes are cooling make the sauce.
For the sauce, melt the butter in a sauce pan and add the brown sugar, bourbon salt and cayenne pepper bring to a gentle boil. Reduce heat and simmer for about 5 minutes.
Remove and allow too cool until they can be handled. Remove the skins and cut the potatoes, I cut them into quarters and then chunks.
Place the potatoes in a buttered dish.
Pour the sauce over the potatoes and top with the chopped pecans.
Bake at 350 degrees for 30- 40 minutes.
I make this recipe the day before up to the final bake. I remove it from the refrigerator 3-4 hours before I want to cook it on Thanksgiving day and pop it in the oven when the Turkey comes out.