Combine maple syrup and bourbon in a saucepan. Remember – darker maple syrup has a stronger maple flavor. So choose a darker grade A for more maple flavor. Over medium heat, bring to a boil, and cook until reduced by 1/3, about 10 minutes; set aside to cool.
Put light cream and vanilla bean in a large saucepan, and bring to a boil. Immediately remove from heat, and let bean infuse cream for about 10 minutes. Remove bean, and scrape pulp into cream.
Whisk together egg yolks, sugar and cornstarch. Stir in 1/2 C. cream and return mixture to saucepan with rest of cream. Stirring continuously, cook over low heat until thickened enough to coat back of a wooden spoon, 5-8 minutes.
Add reduced maple syrup and bourbon, and strain through a fine sieve into a bowl set in ice. Stir until completely chilled, then fold in whipped cream.
Prepare 1 pouch of Sweet Things® Mashed Sweet Potatoes according to directions - cool.
Place 8 oz. of cooled mashed sweet potatoes in mixing bowl.
Add brown sugar, cinnamon, vanilla and nutmeg to potatoes.
Mix until thoroughly combined.
Fold in with spatula the 8 oz. whipped topping.
Evenly distribute mixture into 4 serving dishes.
Top each dish with marshmallows and sugared pecans.