Preheat heat oven to 350 degrees F. Butter and flour a 10 inch bundt pan. In a medium sized mixing bowl, beat the sweet potatoes on low speed until they are smooth. This should make about 2 cups. Add the sugar and oil and mix until well combined. Add the eggs, one at a time, mixing well.
In a separate bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, cloves, nutmeg and salt. Add these dry ingredients to the sweet potato mixture in three batches, mixing gently after each addition. Stir in the pecans being careful not to overmix. Pour into your prepared bundt pan and bake for 1 hour and 15 minutes. Cool about 20 minutes before inverting onto a serving plate.
The Glaze: Combine the orange juice, rum, sugar and cinnamon sticks in a medium saucepan. Bring this to a simmer over low heat and let this cool slightly before glazing. Brush the glaze over your bundt bread while slightly warm and then reglaze after a few minutes.