HEAT oven to 375°F. Line 2 baking sheets with foil. Coat sweet potatoes with 3 tablespoons oil. Place on prepared baking sheets. Bake 28 to 32 minutes until fork tender.
HEAT remaining 3 tablespoons oil in large skillet over medium-high heat. Add sage leaves. Cook 1 to 2 minutes or until edges begin to brown. Remove with slotted spoon.
ADD sweet potatoes to skillet. Cook 2 minutes over medium-high heat. Add molasses, cinnamon and red pepper. Cook 2 to 3 minutes, stirring occasionally, until molasses thickens. Season with salt. Place in serving dish. Top with crumbled sage leaves and pecans.
Serving Size (1/4 of recipe), Calories 480 (Calories from Fat 240), Total Fat 28g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 0mg, Sodium 75mg, Total Carbohydrate 59g (Dietary Fiber 7g, Sugars 32g), Protein 5g; Percent Daily Value*: Vitamin A 690%, Vitamin C 0%, Calcium 15%, Iron 15%.
*Percent Daily Values are based on a 2,000 calorie diet.