4 medium sweet potatoes
2 ounces cream cheese, softened
1/2 cup butter, softened
1/4 cup maple syrup
1 TBSP Vanilla Extract
1/2 tsp salt
1/4 tsp pepper
5 strips bacon, crisp-cooked and crumbled
Preheat oven to 400F. Wash sweet potatoes and lightly coat skins with canola oil. Pierce each potato several times with a fork, place the potatoes on a foil-lined baking sheet. Bake for one hour or until fork-tender.
Cut the hot potatoes into halves. Scoop the pulp into a mixing bowl, discarding the skins. Beat at medium speed for one minute using an electric mixer. Add cream cheese, butter, syrup, vanilla extract, salt and pepper. Whip until creamy.
Spoon whipped potatoes into six ramekins coated with nonstick cooking spray and top with the bacon. Place ramekins on a baking sheet. Bake in a preheated 375 F oven for five to eight minutes or until heated through. Alternatively, they may be reheated in a microwave.