Bring a large pot of water to a boil.
Add sweet potatoes and cook until tender but still a little crunchy; 12 to 15 minutes; drain and let cool.
4 to 5 russet or sweet potatoes
In a small bowl, combine the mayonnaise, garlic, chili powder, dried oregano, cumin, and season to taste.
½ cup homemade mayonnaise, 2 garlic cloves, ½ tbsp. chili powder, 1 tsp. dried oregano, ½ tsp. cumin powder, Sea salt and freshly ground black pepper
In a salad bowl, add the potatoes, jalapenos, green onions, and bacon.
2 to 3 jalapenos, 2 green onions, 6 slices bacon
Pour in the mayonnaise and toss gently.
Place in the refrigerator until ready to serve.