Thoroughly scrub/clean the sweet potatoes. (I usually leave the skins on but it's OK to peel them)
Place a sweet potato on cutting board (you can slice a sliver off the bottom to keep them from rolling. Cut every ¼-inch along the length of the sweet potato, slice 2/3rd of the way through. (Tip: Place chopsticks on either side of the potato to help prevent the knife from cutting all the way through the sweet potato.)
Rub the sweet potatoes with the vegetable oil. Place in a small baking dish and season with salt and pepper to taste.
Bake the sweet potatoes for 40 minutes, or until soft.
In a small pot, combine the chopped pecans, melted butter, cinnamon, Smoked Cane Syrup, bourbon, and kosher salt. Cook over low heat for 3-4 minutes.
Remove the sweet potatoes from the oven, and increase the oven temperature to 450 degrees.
Spoon the Smoked Cane Syrup mixture over the potatoes making sure to get in between slices. Push some of the pecan pieces in between each slice.
Return the potatoes to the oven for an additional 5 to 8 minutes.
Remove the potatoes from the oven. Spoon any cooking liquid over the potatoes.