Step 1: Prepare and Roast the Sweet Potatoes

• Preheat your oven to 400°F (200°C).
• Scrub the sweet potatoes thoroughly, then pat them dry. Pierce each sweet potato several times with a fork.
• Place the sweet potatoes on a baking sheet lined with foil or parchment paper. Rub them with olive oil, and season with salt and black pepper.
• Roast in the preheated oven for 45-60 minutes, or until the sweet potatoes are tender and easily pierced with a fork.

Step 2: Cook the Bacon

• While the sweet potatoes are roasting, heat a skillet over medium heat. Add the chopped bacon and cook until crispy, about 8-10 minutes.
• Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate to drain any excess grease. Set aside.

Step 3: Prepare the Chive Cream

• In a small bowl, mix the sour cream, Greek yogurt, fresh chives, lemon juice, and garlic powder (if using). Stir until well combined. Season with a pinch of salt and black pepper. Taste and adjust seasoning if necessary. Keep the mixture chilled in the refrigerator until ready to use.

Step 4: Stuff the Sweet Potatoes

• Once the sweet potatoes are done roasting, remove them from the oven and let them cool slightly—about 5 minutes.
• Carefully slice each sweet potato down the center lengthwise without cutting all the way through. Gently push the ends toward each other to open the potato.
• If desired, add a small pat of butter inside each sweet potato for extra creaminess. Use a fork to lightly mash the flesh to incorporate the butter.

Step 5: Add the Toppings

• Sprinkle a generous amount of crumbled blue cheese inside each sweet potato.
• Top with crispy bacon crumbles, pressing them gently into the potato’s flesh.
• Add a dollop of the prepared chive cream on top of each sweet potato.

Step 6: Serve and Garnish

• Garnish with additional fresh chives for a pop of color and fresh flavor.
• Serve immediately while warm.