Preheat oven to 400F.
Place sweet potatoes cut-side up on a baking sheet, cover with foil and bake for 40 minutes or until soft. Remove from oven, mash insides with a fork (still inside skins).
In a large skillet over medium heat, cook bacon. Remove, drain and chop. To the skillet, add corn, jalapeno and red bell pepper; cook for 8-10 minutes or until soft. Add garlic, salt, chili powder, cumin and pepper; cook for 8-10 minutes or until flavors are integrated.
To make the chipotle cream: In a bowl, mix together chipotle cream ingredients.
To assemble: Fill each sweet potato with hash. Top with cilantro and cream. Serve warm.
Original Recipe found @ droolworthydaily.com