Step 1

Preheat the oven to 400F. Line a large baking sheet with parchment paper

Step 2

Peel and cut the potatoes into fry-size pieces. ( See how-to images in the post above.  Transfer them to a large bowl, add the oil and salt and toss well, so the potatoes are coated. Arrange them on a single layer on the lined baking sheet and bake them for 30 minutes, or until tender.  Taste the potatoes, if they need more salt season to taste.

Step 3

Place the sweet potatoes on the baking sheet and cook according to the packaging instructions. Taste the potatoes, if they need more salt season them to taste.

Step 4

Once the potatoes are cooked, transfer half of the cooked potatoes to an oven-proof skillet or cast iron pan and sprinkle 3/4 cup of the cheese. Add the rest of the sweet potatoes forming a pile. Sprinkle the remaining cheese on top and return to the oven for 15 more minutes, or until the cheese has melted.

Step 5

Using oven mitts, remove the skillet from the oven and top the loaded potatoes with tempeh bacon, sliced peppers, scallions, tomatoes, and cilantro.  Serve immediately while the cheese is hot and melted..