Preheat oven to 220 C | 430 F

Slice sweet potatoes into fries and place on two lined baking trays in a single layer. Add butter, garlic powder and a few pinches of sea salt in a small bowl, mixing well to combine. Pour mixture over the fries.

Place the fries in the oven and cook for 30 minutes or until browned, turning over at the halfway mark.

While the fries are cooking, heat a non-stick frying pan over medium heat. Cook the bacon, stirring, for 4 minutes or until browned and crispy. Transfer to a plate lined with paper towel.

To make the guacamole, mash the avocado in a medium sized bowl. Add the garlic, lime juice, cherry tomatoes, cumin and a pinch of sea salt, mix to combine.

To make the mayonnaise, add the egg, lemon juice, dijon mustard and a pinch of sea salt to a high speed blender. Blend on low for 30 seconds. Then, while keeping the speed on low, add the olive oil in a slow steady stream until the mixture pales and thickens. Don't rush this bit!

Remove the fries from the oven.

To make the loaded fries, you can either use dinner plates, a serving tray or the tray the fries were cooked on. Keep the fries on the bottom, next, add the bacon, then the guacamole, followed by the mayonnaise.

Serve and enjoy.