Cut the potatoes into bite sized chunks and steam them just until they are fork tender but not mushy, about 20 minutes.
While the potatoes are steaming cook the bacon in the oven. Put a cooling rack on a cookie sheet to catch the oil from the bacon.
Time and temperature will depend on the thickness of your bacon and how crispy you like it. For thick sliced bacon I use 375F and let it bake 20 minutes or so. After it's cool I cut it into bite sized pieces about 1/2" thick.
When the bacon and sweet potatoes are almost done melt your fat of choice in a skillet and add the fresh sage leaves to fry. Using 12 sage leaves there were hints of sage in the dish but it wasn't overpowering. If you'd like more of a pronounced sage flavor simply use more leaves. Cook both sides for a total time of about 60 seconds, 30 seconds each side. A pair of tongs is very handy for this quick task.
In a bowl add the sweet potatoes, bacon, crumbled sage leaves, and salt. Pour the fat the sage leaves were cooked in over the potatoes along with maple syrup. Toss to combine and enjoy.