Using a fork, poke holes everywhere in your sweet potatoes. Place on a baking sheet and cook for around 25-35 minutes or until sweet potatoes are soft to the touch. (you want them cooked all the way through)
While sweet potatoes are cooking, throw you diced bacon in a pan over medium heat and let cook through.
Once the bacon is cooking, add your basil and almonds to a food processor, turn on and slowly add your olive oil. Once combined, add your lemon juice and a bit of salt and pepper to taste.
When your bacon is done cooking, remove from heat but leave in the pan.
After your sweet potatoes are done cooking, let cool for about 5 minutes then cut in half lengthwise and remove the insides, being sure not to tear away the skin. That could get messy.
Place the insides in the pan with the bacon then add your basil pesto to the pan with bacon and sweet potatoes.
Use a fork to mash the sweet potatoes while combining with the pesto and bacon.
Now scoop sweet potato mixture back into the sweet potato skins and top with a bit of salt and pepper.
Place back into the oven and cook for 8-10 minutes or until sweet potatoes have a tiny bit of char to them!