Preheat oven to 400 degrees F (200 degrees C).
Wash and scrub
Sweet Potatoes (4)
clean and let drip dry. Lightly brush potatoes with
Olive Oil (as needed)
to prevent sticking. Line your baking pan with parchment paper or foil for easier cleanup if you desire. Bake potatoes until soft in the center with a fork, between 45 minutes to 1 hour and 20 minutes.
Meanwhile, heat a frying pan to medium-high heat. Saute the
Bacon (6 slices)
Onions (1/3 cup)
Garlic (1 tsp)
until the bacon is crispy and browned on both sides. Remove pan from heat.
Carefully scoop out onions and bacon mixture into a small bowl, with a slotted spoon, leaving the bacon fat in the frying pan.
Return frying pan with the bacon fat to medium-high heat. Add to this pan the
Fresh Spinach (5 2/3 cups)
until it wilts (3-5 minutes), stirring occasionally.
Scoop the spinach into the bowl with the bacon and onion mixture. Place bowl in the refrigerator until the potatoes are done baking.
Once the potatoes are soft and done, remove them from the oven to cool slightly until manageable to handle.
Slice potatoes in half along the length of the potato. Scoop out the flesh of the potatoes into a large mixing bowl, leaving a little around the skin to keep a firm bowl to fill later.
Mash the potato flesh until smooth. Mix in the
Unsweetened Almond Milk (1/4 cup)
Dijon Mustard (1 Tbsp)
Salt (1/2 tsp)
Ground Black Pepper (1/4 tsp)
Incorporate the bacon, onion, and spinach mixture into the potato mixture.
Fill potato skins with the mashed potato mixture. Return to oven and bake at 400 degrees F (200 degrees C) for an additional 15 minutes, then serve.