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Preheat oven to 400°F.
Prick the sweet potatoes with a knife and place on a baking sheet. Drizzle with olive oil and massage to coat evenly.
Roast the sweet potatoes in the preheated oven for 35 minutes or until completely tender.
In a skillet over medium heat, cook the sliced bacon until just starting to crisp up.
Add the sliced green onions and diced jalapeno pepper to the bacon and cook for 1 minute, then turn off the heat and reserve.
Allow the roasted sweet potatoes to cool slightly, then cut off the top third of each potato at a 45-degree angle.
Scoop the flesh from the tops and shells into a bowl, leaving about ¼ inch of flesh in the shells.
Season the sweet potato flesh with salt, pepper, and cayenne. Add the shredded cheddar, creme fraiche, and lime juice, then mash until smooth.
Fold in the bacon, green onions, and jalapeno mixture.
Spoon the filling back into the sweet potato shells, then top with a light scattering of additional shredded cheddar.
Bake the stuffed sweet potatoes in the 400°F oven for 20-25 minutes, until heated through and the tops are lightly browned.