Preheat oven to 450 degrees F with the rack placed in the center of the oven. Line a large baking sheet with foil.
Wash and dry sweet potatoes, leaving the skins on.
Using a fork, poke holes all around the potato (a couple pokes per side should do the trick).
Place potatoes on the lined sheet and place in oven. Bake for 65-80 minutes (depending on the size of your sweet potatoes), or until sweet potatoes are tender and caramelized (the base of the potatoes often start to get sticky and brown with caramelization near the end of baking—delicious!)
Allow the potatoes to sit for 15 minutes before serving. During this time, the potato cools and deflates—the skin will detach, making them very easy to peel.
Bake or cook bacon on stovetop. Cut into pieces.
If baking, reduce oven temperature to 400 degrees F. Line a baking sheet with parchment paper. Lay out your bacon strips on the sheet pan in an even layer, making sure to leave space in between each strip. Bake in the oven for 15-22 minutes, depending on the thickness of the bacon and desired crispiness (more time equals more crisp, obviously).
When bacon is done, cut into large pieces and prepare your potatoes by cutting them down the middle. Serve with a dollop of sour cream on the side for dipping, or directly on the potato, and add a sprinkle of chives and bacon!