Preheat oven to 400 degrees.

Line a baking sheet with parchment paper, poke holes in the sweet potatoes with a fork and place them on the sheet.

Bake them for 50-60 minutes or until fork tender.

While the sweet potatoes cook, fry up the bacon and let it cool, then chop.

Slice each sweet potato in half lengthwise and once they are cool enough to handle, scoop out most of the inside (leaving a thin layer to maintain shape) and put the insides into a bowl.

To the bowl, add coconut milk, ghee, garlic and rosemary and mash to combine.  Add in chopped bacon. Season to taste with salt and pepper.

Scoop the mixture back into each of the skins and top each with some cheese (is using).

Place them back in the oven and bake for 10 minutes to melt the cheese and warm the potatoes.