4lb.sweet potatoespeeled and cut into 1-inch cubes
1cupred onion,roughly chopped
1/4cupyellow pepper,finely chopped
2jalapenos,one sliced and finely chopped with seeds, one seeded and finely chopped
2Tbsp.apple cider vinegar
Preheat oven to 450 degrees. Line 2 large baking sheets with parchment paper. In large bowl toss sweet potatoes with olive oil and salt and pepper. Spread sweet potatoes on prepared baking sheets in an even layer. Cook until potatoes are fork tender, 20-25 minutes tossing potatoes and rotating trays after 10 minutes. Remove from oven when done and cool on trays to room temperature.
Saute bacon in a skillet over medium heat until crisp. Drain fat and leave bacon in skillet. Add onion, yellow pepper, and jalapenos and cook 5 minutes until soft and golden brown. Whisk in the apricot preserves and vinegar and simmer until smooth. remove from heat.
In large bowl toss potatoes with bacon mixture. Transfer to a serving dish. Before serving, top potatoes with scallions and jalapenos. You can serve cold or at room temperature.