Place sweet potatoes on a baking sheet and onto an oven rack. Bake at 350 degrees for 45 minutes or until fork-tender.
3
Meanwhile, in a deep saute pan heat the olive oil and cook the onion for 2 to 3 minutes until soft. Add the garlic and cook for one more minute. Add the entire bag of spinach and scallions, cover and cook 3 to 4 minutes, until the spinach has wilted.
4
In another saute pan cook the turkey bacon until crisp and transfer to a plate lined with paper towels to drain. When cooled, chop the bacon into small pieces and reserve.
5
When the sweet potatoes are cooked, let them cool for 5 minutes. Carefully slice each one in half and scoop out inside of potato into a bowl. Add cream cheese, buttermilk, salt and pepper, and mash together until smooth.
6
Using a pastry brush, coat the outside of each potato skin with the vegetable oil. Fill each of the shells with the filling and top with a sprinkle of Parmesan cheese. Transfer each skin back to the baking sheet and cook for 15 to 20 minutes or until the top is golden brown and the skins are crispy. Top with bits of turkey bacon and serve.
