Bring a large pot of water to boil. Add the sweet potatoes and cook for 20-25 minutes (or until fork tender).

Drain the sweet potatoes, then add them to a blender or food processor with the coconut milk, cinnamon and ginger. Blend until smooth. Set aside.

Remove the stems from the jalapenos. Slice in half lengthwise, then remove the seeds and membranes from inside the jalapenos.

Fill the jalapeños with the mashed sweet potato.

Wrap one slice of bacon around each jalapeño and place on a wire rack on top of a foil-lined baking sheet.

Place in the oven and bake for 25-30 minutes or until the bacon is crispy.