4 medium sweet potatoes, scrubbed clean
8 slices bacon
8 ounces mushrooms, sliced
8 oz baby spinach
1 cup onion, chopped
Sea salt and freshly ground pepper to taste
Preheat the oven to 400° F. Pierce each sweet potato several times with a fork. Place them on a parchment lined baking sheet and bake on the middle oven rack. Bake until the sweet potatoes are easily pierced with a knife and cooked through, about 45-60 minutes depending on size. Remove from oven and let stand until cool enough to handle. While the sweet potatoes are baking, make the topping. Fry the bacon in a large skillet until crispy. Remove from pan, cool and crumble. Add the mushroom and onion to the pan with the bacon drippings and sauté until tender, add spinach and cook until wilted. Remove from heat. Slice sweet potatoes in half lengthwise to expose cooked insides, slightly press down the meat of the potato to flatten. Divide the vegetable mixture evenly between potatoes.
If you made the potatoes in advance, put in oven for about 10 minutes to warm everything up.