To Prepare the Potatoes:
Stovetop: Peel sweet potatoes. Add the potatoes to a large pot of cold salted water. Bring to a boil over medium-high heat and cook the potatoes until just fork tender, about 10-15 minutes. (Do not overcook, or potatoes will become too soft and 'mash' into salad rather than staying in nice cubes). Drain the potatoes and let cool in a colander.
Microwave: Peel the sweet potatoes. Place the potatoes on a microwave safe plate. Microwave for 3-5 minutes, or until just fork tender. (Do not overcook, or potatoes will become too soft and 'mash' into salad rather than staying in nice cubes). Let potatoes cool.
Put it all Together: Cut potatoes into cubes when cooled, and place in a large serving bowl. Add onions, bell peppers, celery, and corn. Pour dressing over the top and gently toss. Chill in the fridge at least 1 hour or overnight. Crumble bacon over top just before serving.