Stuffed Sweetpotatoes Six Ways

For the sweetpotato toppings (amount listed is per sweetpotato)

Breakfast sweetpotato:

• 1 slice thick-cut bacon chopped into half-inch pieces
• 1 egg
• 1 teaspoon snipped chives
• Sea salt and freshly ground black pepper to taste

Pesto chicken sweetpotato:

• 2 teaspoons pine nuts
• ⅓ cup cooked chicken cubed or shredded, reheated if necessary
• 1 tablespoon pesto or more to taste
• 2 teaspoons heavy cream or coconut milk optional
• Sea salt and freshly ground black pepper to taste

Chorizo avocado sweetpotato:

• 1 teaspoon avocado oil or olive oil
• 2-3 ounces bulk Mexican chorizo or links with the casing removed
• 1 tablespoon chopped tomato
• 1 tablespoon minced red onion
• 1 tablespoon minced fresh cilantro
• ¼ Haas avocado cubed
• Wedge of lime
• Sea salt and freshly ground black pepper to taste

Garlic shrimp sweetpotato:

• 1 tablespoon olive oil
• 1-2 cloves garlic thinly sliced
• 3-4 medium 21-25 count per pound shrimp
• Sea salt and freshly ground black pepper to taste

Spiced almond butter & honey sweetpotato:

• 1 tablespoon almond butter
• 2 teaspoons honey divided
• ⅛ teaspoon ground ginger
• Pinch of allspice
• Pinch of sea salt
• 1 tablespoon water
• 1 tablespoon sliced almonds toasted if desired

Apple walnut sweetpotato:

• 2 teaspoons butter ghee, or avocado oil
• ½ small apple cored and finely chopped
• 2 teaspoons maple syrup plus more for serving
• 2 tablespoons chopped walnuts
• ¼ teaspoon cinnamon
• Pinch of sea salt