Preheat your oven to 350°F (175°C).

Prick each sweet potato with a fork, coat lightly with canola oil, and sprinkle with salt. Bake for 60-90 minutes until tender.

Once cool, slice each potato in half lengthwise and scoop out the insides into a mixing bowl.

Combine the scooped sweet potato, cooked bacon, and unsalted butter in the mixing bowl. Add shredded cheese and mix until creamy.

Spoon the filling back into each half of the sweet potatoes, creating a small well in the center.

Crack a raw egg into the well of each stuffed potato, then season with salt and black pepper.

Return the filled potatoes to the oven and bake for an additional 15-20 minutes, until the eggs are set and tops are golden.

Optionally, garnish with minced scallion before serving.