2 sweet potatoes (4-6 oz each)
c heavy cream
8 bacon slices cooked crisp (reserve oil)
2 T maple syrup or to taste
Salt and pepper to taste
Bake the sweet potatoes at 375* for 35-40 min until fork tender, but not mushy.
Slice potatoes in half lengthwise, and set out to cool. Using a tablespoon, scoop the flesh from the center of the potato, leaving a in the shell. Mash the removed flesh with the cream, cinnamon, maple syrup, reserved bacon fat and salt and pepper. Adjust the seasoning to taste and place the filling back into the potato shells. Sprinkle with bacon and place back into the oven at 375* for 15 min.