Step 1

Preheat oven to 400°F. Clean and scrub sweet potatoes. Pierce each sweet potato with a fork about 6 times. Wrap individually in foil and bake for about 45 minutes until soft to the touch. Let cool enough to handle.

Step 2

Remove the skin from 2 of the baked sweet potatoes and mash them in a bowl. Leave the skin on the remaining sweet potatoes and cut them into small cubes.

Step 3

Using kitchen scissors or a sharp knife, cut the bacon into small pieces. Add to a large soup pot and cook the bacon over medium-high heat until crisp, about 10 minutes. Remove the bacon from the pot with a slotted spoon, leaving the grease in the pot.

Step 4

Reserve 1/4 cup of the fried bacon bits, 1/2 cup cheddar cheese, 1/4 cup green onions and 1/4 cup sour cream for garnishing.

Step 5

Turn the burner down to medium heat and whisk in the flour. A thick mixture will form. Slowly whisk in the milk and continue to whisk until thickened. Stir in the mashed and cubed sweet potatoes and all but 1/4 cup of the chopped green onions. Add 1/2 cup sour cream, 1-1/2 cups shredded cheddar cheese and the remaining bacon. Slowly stir until cheese is melted.

Step 6

Ladle soup into bowls and garnish with reserved cheese, bacon, onions and sour cream, if desired.