Cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer to a plate with a slotted spoon; let cool, then break into pieces. Reserve the skillet.
Add the sweet potato to the drippings in the skillet; cook, stirring occasionally, until browned, 5 to 7 minutes. Add the broth, oregano, ½ teaspoon salt, and ¼ teaspoon pepper.
Cover and cook, stirring occasionally, until the potato is tender, 6 to 8 minutes more.
Add the beans and vinegar and heat through, 2 minutes. Top with the fresh oregano.
