Preheat the oven to 375 degrees F.

Place halved sweet potatoes cut side up on a baking sheet, tent with foil, and bake for 45 minutes.

When the potatoes are fork tender, let them cool while you gather and chop the ingredients.

Using a spoon, gently scoop out the cooked sweet potato leaving the skin intact. Add the scooped out sweet potato to a large mixing bowl. Add in the rest of the flesh of the potatoes, butter, maple syrup, salt, pepper, paprika, and cayenne. Mix together while slightly mashing with the spoon.

Stir in most of the cooked bacon, kale, walnuts, and goat cheese while leaving a little bit of each behind for a topping. Scoop a few spoonfuls of the sweet potato mixture back into each of the potato skins. Place the filled sweet potatoes back in the oven for ten more minutes.

Place sweet potatoes on a plate and top with remaining kale, bacon, goat cheese crumbles, and walnuts and then serve. Potatoes last three days wrapped in foil in the refrigerator. Reheat in the oven.