Place the sweet potatoes in a large saucepan. Add cold water to cover, and bring to a boil; then lower the heat and let simmer until the potatoes are fork tender, about 5 to 8 minutes.
While potatoes are cooking, fry the bacon in a skillet placed over medium-high heat until crispy. Set aside.
Mash the potatoes in a large bowl with a potato masher.
Add the cooked bacon, green onions, bell pepper and egg.
Season to taste with salt and pepper.
Form four patties using the sweet potato mixture.
In a large skillet placed over a medium-high heat, melt some cooking fat and fry the potato cakes until the outsides are golden and the insides are heated through, about 4 minutes per side.
Store extras in fridge or freezer and reheat in pan or toaster oven throughout the week.