Prick the potatoes in several places and place on a foil lined baking sheet. Bake for about 40-60 minutes, or until very soft when pierced with a knife.
Mash with a food mill, ricer or potato masher and season with a pinch each of salt and pepper. Set aside to cool.
Cornbread:
Preheat your oven to 375 F.
Mix together the butter, sugar, eggs and buttermilk.
Gently fold in the baking soda, salt, garlic, onion, flour, cornmeal.
Add in the jalapeno.
Allow the batter to rest for about 30 minutes before using.
Bacon Dressing:
In a medium pan, cook the bacon until its very crispy. Transfer to a paper towel lined plate and reserve the bacon drippings.
In a medium bowl, stir together the mayo, sour cream, garlic, Dijon, red wine vinegar and the residual bacon drippings. Gently fold in the crispy bacon. Taste, and season with salt and pepper as desired.
Assembly
Transfer a spoonful of batter to silicone pop over molds or a create a layer of batter in a preheated cast iron skillet. Top with a heaping spoonful (or layer) of sweet potato puree and then finish with one more spoonful (or layer) of the batter.
Bake for 18-20 minutes for cast iron skillet or 25-30 for silicon baking molds.
Unmold the cornbread, and dip or drizzle with the bacon dressing. Enjoy!