1 cup cooked and mashed sweet potatoes
1 small onion, chopped
1 cup pea sized chunks dairy-free mozzarella cheese, broken into 3 parts
2 teaspoons Dijon mustard
4 strips bacon
4 ounces shredded Cheddar cheese
2 eggs
1/2 cup milk
2 cloves garlic, crushed
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking dish. Transfer sweet potatoes to the baking dish.
In a medium bowl, combine the potatoes, onion, and pea sized balls of Cheddar cheese. Evenly split Cheddar into these balls; sprinkle with bacon, and coat the balls with mustard.
In another small bowl, mix together the cooked cheese, eggs, milk, garlic, and salt and pepper. Pour the soup mixture into the Cheddar balls, making sure not to overcrowd them. Top every ball with approximately 1/2 cup of Cheddar cheese, and sprinkle them evenly with bacon.
Bake at 400 degrees F (200 degrees C) for 1 hour or until cheese is melted and browned.