I usually make a big pan of this on Sunday morning and Wednesday night and divide it out for breakfasts for the week.
3 to 4 Sweet Potatoes (depending on size) - diced
3 pieces of Whole30 compliant bacon - chopped
1 jalapeño - chopped
Extra Virgin Olive Oil
Pre-heat the oven to 500 degrees.
Dice up the sweet potatoes and drop them into a large mixing bowl. Drizzle potatoes with a tiny bit of EVOO. (The bacon will also add grease to the pan as it cooks, so just a pinch of oil will do).
Then add in a dash of salt, pepper, garlic powder, onion powder and a pinch of chipotle. ( I didn't add exact amounts for the spices because you can add as much or as little as you'd like depending on your taste. Remember that a little chipotle goes a long way and added heat will also come from the jalapeño.)
Toss the potatoes and seasoning together.
After the potatoes are slightly oiled and seasoned, add in the chopped bacon and jalapeños. I toss everything around one more time and then dump it out on to a foil-lined cookie sheet.
After 20 minutes I pull the pan out and flip everyone around, and then stick it back in for another 20 minutes.
(I like my bacon extra crispy so I flip one more time and put it back in for 5-10 minutes)