Preheat oven to 400°F. Roast whole sweet potato for 35-55 minutes, or until the potato is tender (to microwave, pierce the sweet potato with a fork and cook in a microwave-safe dish for about 8 minutes on high, turning once).
While the sweet potato cooks, place the bacon in a cold pan and set over medium high heat. Brown the bacon, flipping occasionally, so it browns evenly. Transfer to a paper towel-lined plate to drain. Crumble bacon once cooled.
When the sweet potato is fork tender, slice in half and spread with butter. Season with salt and pepper, top with mushroom risotto, and garnish with bacon crumbles.