Peel potatoes and slice into small pieces. Place them in a medium sauce pan and cover them until just covered with water. Cook over medium-low heat for 20 minutes, or until cooked through and tender

Drain potatoes and mash in a large mixing bowl. Add in sugar, eggs, evaporated milk and vanilla and mix well. Pour mixture into a baking dish.

Preheat oven to 350 F

In a separate bowl, combine the ingredients for casserole topping and spoon mixture over mashed sweet potatoes

Bake for 35-40 minutes and allow to mostly cool before spooning into egg roll wrappers

Heat deep fryer to 350 F

Place a spoonful of casserole onto the end of an egg roll wrapper and roll according to package instructions

Cook egg rolls for 3 1/2 minutes in deep fryer and transfer to a wire rack over paper towels to drain grease. While still hot, toss in cinnamon sugar mixture for a light coating

Lightly toast pecans in oven heated to 350 F for 6-8 minutes

In a medium sauce pan, bring brown sugar, heavy whipping cream, salted butter, corn syrup and cinnamon to a boil, stirring constantly. Once boiling, lower the heat and allow to simmer for about 2 minutes

Remove from heat and add Bourbon, butter-nut flavoring and toasted pecans

Allow to cool slightly before serving