Preheat oven to 400 degrees.

Line a baking sheet with foil and place sweet potatoes on the pan. Pierce each sweet potato 4-5 times with a fork.  Place in the oven and roast for 60 minutes for large sweet potatoes and 50 minutes for medium sweet potatoes (or until they are easily fork tender).

Cut the sweet potatoes in half lengthwise and let rest for 5-10 minutes to cool down a bit.

While the sweet potatoes rest, cook bacon over medium high heat until crispy then set aside.  Pour out some of the bacon grease and leave about 1 tablespoon in the pan.

Add onions to the pan and cook for about 5 minutes, stirring often until slightly browned and soft. Remove from the pan and set aside.

Break eggs into a bowl and whisk with a fork and season with a pinch of salt and pepper. Pour eggs into the pan and cook them, stirring often until scrambled and cooked through. Set aside.

Take a spoon and scoop out most of the sweet potatoes leaving a little bit around the sides to maintain the shape. Place the insides in a bowl and mash with a potato masher or fork.

Add ghee, coconut milk and garlic powder and mash together again.  Season with salt and pepper to taste.

Add chopped bacon, cooked onions, scrambled eggs and chives.  Stir again to combine evenly and season to taste with salt and pepper as needed.

Scoop the mixture back into the sweet potato skins evenly then place on a baking sheet lined with foil or parchment paper.  Bake for 10 minutes.

Enjoy!