Let's cook.
In a large skillet, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the skillet.
Add the diced Japanese sweet potatoes to the skillet. Cook over medium-high heat, stirring occasionally, until they start to soften and brown, about 8-10 minutes.
Add the diced onion to the skillet with the sweet potatoes. Cook for another 3-4 minutes, until the onion softens and becomes translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Return the cooked bacon to the skillet. Add the soy sauce and black pepper, tossing everything together to combine well.
Cook for an additional 2-3 minutes, allowing the flavors to meld and the sweet potatoes to become tender-crisp.
Serve immediately, garnished with chopped scallions. Optionally, top with a fried or poached egg.
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