Preheat oven to 400F. Scrub the outside of the sweet potatoes to remove any dirt then cut the potatoes in half length-wise. Drizzle a bit of olive oil on the cut edges of the potatoes. Place the sweet potatoes on a baking sheet, cut side down.

Cut the jalapeño peppers in half and remove the inner membrane and seeds (you may want to wear gloves to avoid getting the pepper oils on your skin). Place the peppers cut-side down on the baking sheet with the sweet potatoes.

Place the baking sheet with the potatoes and peppers in the preheated oven.

While the potatoes and peppers roast, melt the butter in a saucepan. Add the minced garlic and saute for about 1 minute. Set the garlic butter aside for later.

After 25 minutes, remove the jalapeño peppers from the oven, place them in a bowl and cover the bowl with plastic wrap.

Return the baking sheet with the potatoes to the oven and bake for an additional 10 to 15 minutes until the potatoes are tender.

Remove the potatoes from the oven and allow them to cool enough to handle. Use a spoon to scoop the flesh out of the skins and place it in a mixing bowl. Discard the skin.

Remove the jalapeños from the bowl and scrape the flesh off the skin. Place them in the bowl with the potatoes.

Add the garlic butter, sour cream, paprika, salt, and pepper to the bowl then mash them with a potato masher or use an electric mixer until smooth. Season with additional salt and pepper as desired.