Preheat the grill to medium high heat.

In a medium bowl, toss the sweet potato rounds with 1 tablespoon olive oil and a sprinkle of salt and pepper until the potatoes are well coated. Place the potato rounds on the preheated grill and turn the heat down to medium. Grill 5-7 minutes per side or until each side is well charred and the potatoes are tender (the potatoes will appear slightly blistered when they're ready). Remove from heat and set aside.

Place the olive oil, red wine vinegar, bacon grease, maple syrup, dijon mustard, salt and pepper in small bowl and whisk to combine.

When the sweet potatoes have cooled slightly, cut them into chunks or slice width-wise and place in a serving bowl. Add the bacon, green onion and bell pepper and toss with the desired amount of dressing. Serve warm or at room temperature. Enjoy!