Preheat oven to 375ºF. Prick sweet potatoes with a fork; place on a sheet of foil in oven. Bake until tender, about 45 minutes. Let cool; cut a slice lengthwise along each potato, scoop out insides and place in a mixing bowl. Stir in maple syrup, cinnamon, paprika, 1/8 tsp. salt and 1/4 tsp. pepper. Return mixture to potato shells; top each with 1 teaspoon chopped peanuts. Mist a 9-by-13-inch baking pan with cooking spray. Bake potatoes in pan, uncovered, for 25 minutes. Sprinkle pork chops with salt and pepper to taste. Warm canola oil in skillet over medium heat; sauté chops until cooked through, about 4 1/2 minutes per side. Sprinkle with chopped fresh rosemary. Serve with potatoes.
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