1Dice up bacon and cook in large non stick skillet until done. Remove bacon and set aside.
2Peel sweet potatoes and cube into 1" squares. Dice onion. Place both in skillet with bacon drippings and season with pepper only, cook on med heat until potatoes are fork tender but NOT mushy.
NOTE: you want enough "oil" to thoroughly coat potatoes, add more olive oil if needed.
3Meanwhile roughly chop dried cranberries, and dice anaheim pepper.
4When potatoes are tender, turn off heat and add bacon, cranberries, pepper and almonds. Toss to mix, add coarse sea salt and toss once more.
5NOTE: Add salt at end of cooking time. That way you get that nice salty bite each time right along with the sweet. AMAZING flavor.