• Preheat oven to 425 degrees.
• 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!
• Consume! Boom!
• Add the insides of the sweet potatoes directly

Notes