Andrew loved this, I thought it was really good but had some tweaks to make for next time, which I'll share here.

• 2 pounds Sweet Potatoes (This is where all your time is gonna be) 
• 4 strips Bacon (I used Turkey)
• 1 whole Onion, Chopped
•  2-½ Tablespoons All-purpose Flour (For thickening the sauce)
•  ½ teaspoons Salt
• ¼ teaspoons Black Pepper
• 2 cups Reduced-fat Milk
• 1-¼ cup Grated Parmesan Cheese (I might try sprinkling this throughout next time)

Chop

Boil

1. Preheat oven to 325 degrees. Peel potatoes; cut into 1/4 inch slices. Place potatoes in a large pot of boiling water. Cook for 5-10 minutes or until just tender. Drain well and set aside. (I would cut my potatoes thinner next time, thinner than my photos and Tasty Kitchen's photos, to make it more tender and less chunky, this will be a lot easier with my new W-S chopper.)

Since turkey bacon doesn't crumble well, cut it with nice kitchen shears. (I have these and love them and use them on everything from herbs to cooked chicken for salads)

The sauce cooking and reducing.

2. Meanwhile, fry bacon in a large skillet over medium-high heat until crisp. Drain on a paper towel, crumble and set aside.
3. Add chopped onion to bacon drippings and cook until tender. Stir in flour over low heat and cook to a paste. Add salt and pepper. Add milk and cook until mixture thickens slightly. (This sounds weird and hard, but just go with it.)

4. Arrange half of the sweet potatoes in the bottom of an 11×7 inch baking dish. Sprinkle on half of the crumbled bacon. Pour on half of the milk mixture. Arrange remaining potatoes, sprinkle with remaining bacon and pour the rest of the milk mixture over the top. Sprinkle with cheese. Bake for 20 minutes or until potatoes are tender. If desired, brown cheese for 1-2 minutes under the broiler.  (I cooked mine closer to 30 and that part went well, might have gone longer)