Cut the tops of the jalapenos off and slice peppers in half. Remove the membrane and seeds.
Place the peppers cut side down and roast under the broiler for about 7-10 minutes. Heat oven to 425 degrees.
Place peppers in a plastic bag and seal. Allow to steam for 20 minutes.
Remove the charred skins from the peppers and chop finely.
Bake pricked sweet potatoes on a baking sheet for about 40 minutes or until very tender.
Scoop potato flesh out of skins and place in a medium bowl with chopped jalapenos, butter, cream, maple syrup and salt. Mix well with an electric mixture until creamy.
If desired, spoon mixture back into 2 potato skins. Garnish with bacon and green onions. Say Grace and enjoy!!