Boil Sweet Potatoes: Place chopped sweet potatoes in a large pot of salted water. Bring to a boil and cook for 12-15 minutes until fork-tender. Drain well.
Mash and Cool: Mash the sweet potatoes until smooth. Let cool for 5 minutes.
Mix Ingredients: Add eggs, parmesan cheese, rosemary, bacon, salt, and pepper to the mashed sweet potatoes. Stir until well combined.
Prepare Pan: Preheat oven to 400°F (200°C). Generously grease a mini muffin tin.
Fill Tin: Spoon mixture into muffin cups, filling each about three-quarters full. Press down gently with the back of a spoon.
Bake: Bake for 15-18 minutes until golden brown and crispy around the edges.
Cool and Serve: Let puffs cool in the tin for 5 minutes. Remove carefully and serve warm with sour cream or Greek yogurt for dipping.