Preheat oven to 400F. Line a baking sheet with foil.

Place potatoes on the prepared baking sheet and prick each one a few times with a fork. Place in the oven and bake until tender, about 45 minutes. Allow to cool.

Meanwhile, cook bacon in a large skillet coated with cooking spray over medium high heat until crispy. Stir in pecans, brown sugar, and 2 tablespoons butter and cook until well combined.

When the potatoes are cool enough to handle, cut in half lengthwise and scoop out the insides, leaving a 1/2 inch thick border.

In a mixing bowl, combine sweet potatoes, remaining melted butter, maple syrup, cayenne pepper, and salt and pepper to taste. Mash until smooth and scoop potato mixture back into the shells.

Add pecan bacon mixture over the stuffed potatoes and bake at 350F for 20 minutes, or until the potatoes are warmed through and the pecans are golden and caramelized. Remove and serve immediately.