Preheat your oven to 400 degrees F.

Peel and cube the sweet potatoes into bite-sized pieces (about 1/2-inch). Place the potatoes in a bowl and toss with the vegetable oil, salt, and pepper.

Place the potatoes in a 2-quart baking dish (or 9-inch by 13-inch baking dish) and bake for 40 minutes, stirring once or twice, until the potatoes for fork tender.

During the last 20 minutes of the potatoes cooking, cook the bacon in a large skillet over medium-high heat until crispy, about 8 to 10 minutes.

Remove the bacon from the skillet using a slotted spoon to a paper towel-lined plate. Pour off all but 1 tablespoon of bacon grease, and return the skillet to the heat.

Add the onions and cook until the onions are soft and beginning to brown around the edges (reduce the heat to medium if the onions begin to brown too quickly), about 10 minutes.

Remove the potatoes from the oven. Add the bacon, onions, and drizzle the syrup over all the potatoes. Gently toss all the ingredients together. Serve immediately.