Cook your bacon in a skillet or on a sheet pan in a 425 degree oven for approximately 20 minutes (depending on thickness, watch them very closely so they don’t over cook). Let the cooked bacon drain & cool on paper towels, then crumble and set aside.

Boil diced potatoes for about 5 minutes or until barely able to pierce with a knife. You don’t want them to be mushy. Remove from the water and let cool completely. You can put them in the fridge to speed up the process.

Once the sweet potatoes are cooled, add all ingredients to a large bowl (reserve some scallions and bacon for toppings).

Gently mix together with a large spoon, being careful not to smash the potatoes and cheese too much.

Once combined, cover and refrigerate until ready to serve, preferably the next day. Top with reserved scallions & bacon when ready to serve.