Preheat oven to 375°F. On small sheet pan, place sweet potatoes and roast for 45 minutes or until tender. Peel skin from roasted sweet potatoes.
In mixing bowl, add almonds (saving some for garnish), garlic, lemon juice, Vanilla Crème and Pumpkin Spice Sweet Drops, lemon zest and sweet potato. Using a potato masher, mash until desired consistency. Season with salt and pepper. Garnish with remaining toasted almond slivers. Serve.