Get a large pot of salted water on the stove and bring it to a boil. Boil the sweet potato chunks until they are completely tender, about 20 minutes.

In the meantime, cook the 4 strips of bacon until they are crispy. Crumble them up and get them into a mixing bowl along with the 4 eggs, shallot, maple syrup, brown sugar, cream cheese, cinnamon, nutmeg, salt and paprika.

When the potatoes are done, drain them and let them cool. Then put them all through either a potato ricer or food mill right into the mixing bowl with the other ingredients. Give the mixture a big stir until it is uniform and smooth.

Heat about 4 inches of vegetable oil in a pot over medium high heat. Use a deep fry thermometer to monitor the temperature of the oil, keep it in the oil the entire time you are frying.

When the oil reaches 320 degrees, use a heaping tablespoon to scoop the batter right into the oil in batches of 6. Let them fry until golden and crispy on the outside, about 3-4 minutes. Transfer them when they are done with a slotted spoon to a plate lined with paper towel so they can drain. Repeat until the batter is gone.

When the fritters are all done, serve them immediately. They are fantastic dipped in ketchup!