Wash and scrub the sweet potatoes thoroughly. Pat them dry with a towel.
Prick each sweet potato several times with a fork to allow steam to escape.
Place the sweet potatoes in the slow cooker. Cover and cook on low for 6-8 hours or until tender.
Once cooked, carefully remove the sweet potatoes from the slow cooker and let them cool slightly.
Preheat your oven to 400°F (200°C).
Cut each sweet potato lengthwise, being careful not to cut all the way through. Gently fluff the insides with a fork.
Add a small pat of butter to each potato, then sprinkle with salt and pepper.
Stuff each potato with shredded cheddar cheese and crumbled bacon.
Place the stuffed sweet potatoes on a foil-lined baking tray and bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with chopped chives or green onions, if desired. Serve warm.
Variations & Tips
For a different twist, try using a blend of cheeses such as mozzarella and gouda for a more complex flavor. You can also add a dollop of sour cream or Greek yogurt for a tangy finish. If you prefer a bit of heat, sprinkle some red pepper flakes or add a dash of hot sauce. For a vegetarian version, omit the bacon and add sautéed mushrooms or spinach for a hearty alternative.
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