Heat the oven to 425F. Scrub and dry the sweet potatoes, prick each one four or five times with a fork, and rub with olive oil and kosher salt.

Bake the potatoes directly on a rimmed baking sheet, no foil, for 45 to 55 minutes until a knife slides into the middle with no resistance.

While they bake, lay the bacon on a second rimmed sheet and cook in the same oven 15 to 18 minutes. Move the bacon to a plate, pour the rendered fat into a small bowl, and chop the bacon into rough half-inch pieces.

Drop the oven to 400F. Cut each potato in half lengthwise and set the halves cut side up on the sheet pan.

Press a well about 2 inches across into the center of each half with the back of a spoon, pushing the flesh toward the ends rather than removing it. Brush each well with rendered bacon fat and season with salt and pepper.

Crack one egg into each well, season lightly, and bake 12 to 15 minutes until the whites are just opaque all the way to the edge and the yolks still tremble slightly.

If using cheddar, sprinkle it around the outside of each egg for the final 3 minutes so it melts without covering the yolk.

Scatter the chopped bacon over the halves and shower them with sliced chives. Serve right away with hot sauce at the table.