Wash and dry sweet potatoes, then pierce all over with a fork. Cook until tender and creamy by oven or microwave. Let cool slightly.
When potatoes are cool enough to handle, cut in half and scoop out insides. Discard skins. Run potatoes through a ricer or mash well with a fork.
In a large bowl, combine riced potatoes, ricotta, maple, salt, paprika, pepper, nutmeg, and egg until smooth. Fold in whole wheat flour and gradually add all-purpose flour until a soft dough forms, ¼ cup at a time. Cover and chill for 30 minutes, up to overnight.
Divide dough into 4 pieces and roll each piece into a long rope, about ½” in diameter. Cut ropes into 1” pieces and place on a lightly floured baking sheet. If desired, roll gnocchi along the tines of a fork to create ridges.
In a pot of boiling salted water, cook gnocchi in batches until it floats to the top, 2 to 3 minutes.
Meanwhile, in a large skillet over medium heat, cook bacon until crispy. Transfer bacon pieces to a plate and keep 2 tablespoons bacon fat in the skillet.
Add butter and cooked gnocchi to skillet and fry until golden, about 3 minutes. Transfer gnocchi to a plate.
Add maple, bourbon, and smoked paprika to skillet and cook until saucy, about 2 minutes. Toss cooked gnocchi in the sauce to coat evenly.
Garnish with Parmesan, more paprika, and herbs if desired before serving.