Chop sweet potatoes into small squares. You can either peel them or keep the skin on.
Place sweet potato squares in a pot, cover them in cold water, and cook them on high heat until the water starts boiling. Once it starts to boil, turn the heat down to low and simmer for 5-7 minutes.
When you can poke the sweet potatoes easily with a fork, but they wouldn't be easy to mash ("al dente"), they are done.
Drain sweet potatoes and then shock them with cold water (run cold water over the colander), put them on a paper towel, and blot off excess water.
Take a pan and put it on medium high heat, coat the pan with extra virgin olive oil, and then put the bacon on it.
Cook bacon for 5-7 minutes, flipping occasionally, until it's cooked through, but not too crispy. Remove the bacon from the pan, but leave the fat.
Now, add the sweet potatoes to the pan, frying them in the bacon fat, turning occasionally with a spatula or wooden spoon. After it starts to brown, add the scallions, bacon, paprika, salt and pepper, and mix it all up.