Roasted Sweet Potato Salad

4 lb sweet potatoes, peeled, cut into 1 inch chunks
3 thick-cut slices of bacon, cut crosswise into 1/2 inch pieces
1 tsp each of salt and pepper
3 1/2 Tbs canola oil (or olive oil)
1/3 cup fresh lime juice
1 tsp Dijon mustard
1 clove of garlic minced
1 tsp toasted sesame oil or roasted peanut oil
6 scallions, thinly sliced
1 red bell pepper, seeded, cut into 1/2 inch pieces
1/3 cup roasted peanuts, coarsely chopped
1/4 cup chopped cilantro (optional, not everyone likes this flavor, you could sub parsley instead)

-Heat oven to 425° F. In a large, heavy roasting pan, toss potatoes, bacon, 1/2 tsp each salt and pepper, and 1/2 Tbs of oil until evenly coated. Roast 35-40 minutes, stirring potatoes every 10 minutes, until potatoes are lightly browned and tender, and bacon pieces are crisp. Cool in pan to room temperature.
-In a large serving bowl, whisk remaining 1/2 tsp each of the salt and pepper, remaining 3 Tbs of oil, lime juice, mustard, garlic, and sesame oil until combined. Add potatoes and remaining ingredients. Gently toss salad with a large spoon until evenly coated with dressing, being careful not to break up the potatoes.