Wash and dry the sweet potatoes gently, making sure to keep the potato skins intact. Place the potatoes on a lightly greased baking sheet and bake in a preheated oven at 350 degrees for 1 hour.
Remove the potatoes from the oven and let cool until they are cool enough to handle.
When the potatoes are cool enough to handle, slice the potatoes from the top, lengthwise, but only cut about ¾ the way to the bottom. You want to be sure not to cut all the way through to the bottom.
Gently push the two ends of the potato towards the center, this will open the potato up a bit for you to scoop the insides out.
Gently scoop all of the inside pulp out of the potato and put into a mixing bowl. It is OK to leave some of the pulp in the potato if it helps keep the structure together. You want to avoid any rips or tears, however if you do rip the skin you can easily use a toothpick to re-attach.
In the bowl with the potato pulp, add in the remaining potato ingredients.
Mash everything together until combined.
Carefully scoop the potato mixture back into the potato skins.
In another bowl, mix together all of the topping ingredients.
Top each potato with a generous amount of the topping.
Put the stuffed potatoes back in the oven to bake for 25-30 minutes or until the tops are golden brown.