Wash and scrub the skins of sweet potatoes and place on a baking sheet. Poke holes using a fork around each potato. Bake for 50 minutes to an hour. Use a fork to check if they are tender on the inside. Set aside and cool.
Coat bacon with brown sugar and lay strips on a baking rack. Place the rack over a baking sheet to catch the drippings. Bake for 15 minutes. Remove from oven, diced and set aside.
Cut around the top of each potato with a pairing knife and remove each top. Scoop out the inside of each sweet potato in a large mixing bowl. Be careful not to scoop out too much. Leave some of the sweet potato around the edges to support the skins.
Add the syrup, butter, cream cheese, chopped pecans, and spices to the mixing bowl and mash everything together until smooth.
Scoop the potato mixture back into the skins and top with mini marshmallows. Place onto a baking sheet and bake for 10 minutes. Remove and top with diced bacon. Return the potatoes back to the oven and BROIL for 3 minutes or until marshmallows are browned.