Creamy Vanilla Sweet Potatoes

Recipe by Nielsen-Massey Vanillas Serves 6 4 medium sweet potatoes ~canola oil 2 ounces cream cheese, softened ½ cup (1 stick) butter, softened ¼ cup real maple syrup 1 tablespoon Nielsen-Massey Tahitian Pure Vanilla Extract ½ teaspoon salt ¼ teaspoon pepper 5 strips bacon, crisp-cooked and crumbled Preheat the oven to 400 degrees. Wash the sweet potatoes and lightly coast the skins with canola oil. Pierce each potato several times with a fork. Place the potatoes on a foil-lined baking sheet. Bake for 1 hour or until fork tender. Cut the hot potatoes into halves. Scoop the potato pulp into a mixing bowl, discarding the skins. Beat at medium speed for 1 minute using an electric mixer. Add the cream cheese, butter, syrup, vanilla extract, salt and pepper. Whip until creamy. Spoon the whipped potatoes into six ramekins coated with nonstick cooking spray and top with the bacon. Place the ramekins on a baking sheet. Bake in a preheat 375-degree oven for 5 to 8 minutes or until heated through. Alternatively, they may be reheated in a microwave for 2 to 3 minutes.