So I tried to make this last night...it only semi-turned out. I think I sliced my sweet potatoes too thin and they were having trouble staying on the skewer.So I had a few skewers of potatoes and then I cooked the rest in tin foli packet. I ended up just cooking the bacon and cutting up and putting it in the sour cream. They turned out good though and I will definately make it again. Hubby liked it, but I do not think my kids did...we do not normally eat sweet potatoes. Sorry, no picture from my kabobs, but go to the link below for a picture from RR.
http://www.rachaelrayshow.com/food/recipes/smoky-chicken-skewers-bacon-wrapped-sweet-potato-kabobs-and-maple-cream-dipper/

Sweet Potato Kabobs
A Rachael Ray recipe
Ingredients
24 1/2-inch slices peeled sweet potatoes
EVOO (extra virgin olive oil)
Salt and pepper
6 slices smoky bacon, halved
For dipping sauce:
2/3 cup sour cream or crème fraiche ------->I use regular sour cream
1/3 cup real maple syrup ---------> I used the syrup I had in my fridge


Boil sweet potatoes for 7 minutes in salted water to partially cook them. Drain and cool to handle. Season the potatoes with salt and pepper. Wrap 12 slices of sweet potato in bacon and skewer, layering every other potato with bacon wrapped slices. Skewer the potatoes so that as much surface area is exposed as possible. Dress the potato kabobs with oil or spray with cooking spray and season with salt and pepper.
Grill sweet potato kabobs for about 10-12 minutes to make grill marks and cook bacon. Combine sour cr. and syrup to make dipping sauce.

I might have to try this for Aubrey. I am not much of a sweet potato fan but she loves them.

so you boil the sweet potatoes and then you GRILL them?? interesting!

Were they soggy-soft? or still firmish like a baked potato?

THIS SOunds good too!

They were not soggy...hard to explain the texture....firm, yet soft I guess...lol