Heat oven to 350°F. Spray 12-cup fluted tube cake pan with baking spray with flour.
In food processor, place sugar and sage. Cover; process, using quick on-and-off motions, until well blended (sage should be very small flecks). Set aside. In medium bowl, mix flour, apple pie spice, baking powder, baking soda, salt and red pepper; set aside.
In large bowl, beat eggs, oil and vanilla with electric mixer on medium speed. Beat in reserved sugar and flour mixtures (batter will be stiff). Stir in apples, sweet potatoes and pecans just until blended. Spoon batter into pan.
Bake 65 to 75 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Remove from pan to cooling rack; cool about 1 hour 15 minutes.
In medium bowl, beat whipping cream, sour cream and caramel topping with electric mixer on medium speed 1 to 2 minutes or until slightly thickened. Refrigerate until serving time. Stir in bacon just before serving. Top individual cake slices with a dollop of topping; garnish with sage leaves and apple slices.