Preheat oven to 425 F.

Wash Sweet potatoes and Bake for about 45 minutes or until you can easily pierce a fork through skin and it feels soft inside.

Cook Bacon Slices and reserve 1 tablespoon of it to sautee the vegetables in.

Dice Swiss Chard leaves and Green onions. Sautee them in 1 Tablespoon Olive oil (if you have Bacon grease leftover from cooking the bacon you can use this to cook the vegetables in) and salt and pepper. Cook over medium heat for about 4-5 minutes.

In a sauce pan. combine balsamic vinegar and sugar and bring to a boil then turn down to a simmer. Stirring continuously simmer for about 5 minutes or until the mixture starts to slightly thicken.

Chop figs into bite sized chunks.

Once sweet potatoes are done, pull out of the oven and let them cool slightly before you cut them in half.

Top with the swiss chard and green onion combination, fresh figs, sprinkle some feta and bacon and drizzle some Balsamic reduction on top.