Directions

1. Preheat oven to 400 degrees F. Bake bacon according to package directions. Transfer to a paper towel–lined plate and lightly pat dry. Once cool enough to handle, dice and set aside.
2. Move the racks to the upper and lower thirds of the oven. Increase the oven temperature to 425 degrees F. Line two rimmed baking sheets with foil. Brush sheets with 1/2 tablespoon olive oil each. Use a very sharp knife to slice the sweet potatoes into 1/2- to 1/4-inch slices. Position the slices in a single layer on the greased baking sheets, and then brush tops of the potatoes with the remaining 1 tablespoon olive oil. Sprinkle with 1 teaspoon salt and black pepper. Bake for 20 to 25 minutes, until golden brown on the bottom, rotating the pans 180 degrees and switching their positions on the upper/lower racks halfway through. Remove the pans from the oven, turn the slices over, and then cook for an additional 8 to 11 minutes, until golden on top.
3. Meanwhile, mix the avocado, lime juice, remaining 1/4 teaspoon salt, and smoked paprika in a small bowl. Gently mash with a fork, leaving the mixture slightly chunky. Set aside.
4. Arrange the baked sweet potato slices on a serving plate. Top each with a dollop of the avocado mixture, chopped bacon, and cilantro.