Preheat the oven to 400 degrees F.

Place the sweet potatoes on a baking sheet and add to preheated oven. Cook for 40-45 minutes or until the potatoes are fork tender. (a fork goes in easily)

Remove the sweet potatoes from the oven and set aside to rest. About 5-6 minutes.

Once the potatoes have cooled enough to handle, cut them in half and scoop the inside into a bowl.

Add the coconut cream and jalapeno. Stir well to combine. If you want creamier potatoes, use an immersion blender or hand mixer.

Fold in half the bacon.

Transfer the potatoes to a serving bowl and garnish the top with bacon. Season with sea salt and black pepper.

Serve immediately.