Place white sweet potato cubes in a medium sauce pan with enough water to cover. Add a bit of sea salt to the water. Bring to a boil and then reduce heat to medium-low and simmer until potatoes are just tender, about 6-7 minutes. Once done, drain in a colander and set aside.

Cook bacon in a large pan over medium-low heat. Once done, set on a paper-towel lined plate. Keep 2 Tbsp worth of the rendered bacon fat in the pan and discard the rest (or save for another use). Add the chopped onion and sauté a few minutes over medium-low heat. 

Once the onion is softened, add the apple cider vinegar, Dijon mustard and raw honey. Whisk for a couple minutes. Then, add the avocado oil and season to taste with sea salt and black pepper. Whisk another minute.

Reduce heat to low and add the sweet potato cubes to the pan. Carefully toss to coat. Fold in the chopped parsley. Then, dice or crumble the bacon strips into the pan. Season to taste again with more sea salt and/or black pepper, if needed. Serve warm.