Place a medium pot over medium-high heat with the sweet potatoes and enough cold water to cover them. Bring to a boil, reduce the heat to medium and simmer until tender, about 10 minutes. Drain the cooked potatoes and reserve in a medium-size mixing bowl.
While the potatoes are cooking, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the bacon and cook until crisp, 3-4 minutes per side.
Remove the bacon from the pan and add the onion, garlic, some salt and tons of black pepper to the bacon drippings. Cook until the onions are tender, about 5 minutes.