Preheat oven to 400 degrees F. Bake bacon according to these directions. Remove to a paper towel–lined plate and lightly pat dry. Once cool enough to handle, dice and set aside.
If necessary, 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 (if reusing one of the bacon sheets, change out the foil for a fresh piece). Brush sheets with 1/2 tablespoon olive oil each. With a mandoline or very sharp knife, slice the sweet potatoes into 1/2- to 1/4-inch slices. Arrange the slices in a single layer on the oiled baking sheets, then brush tops with the remaining 1 tablespoon olive oil. Sprinkle with 1 teaspoon salt and black pepper. Bake for 20 to 25 minutes, until golden brown underneath, rotating the pans 180 degrees and changing their positions on the upper/lower racks halfway through. Remove the pans from the oven, flip the slices over, then roast for an additional 8 to 11 minutes, until golden on top.
Meanwhile, in a small bowl, combine the avocado, lime juice, remaining 1/4 teaspoon salt, and smoked paprika. Mash lightly with a fork, leaving the mixture slightly chunky. Set aside.
Transfer the baked sweet potato slices to a serving plate. Top each with a dollop of the avocado mixture, chopped bacon, and cilantro. Serve warm or at room temperature.
Make ahead tips: Slice the sweet potatoes and bake the bacon up to 1 day in advance. Store separately in airtight containers in the refrigerator. The avocado mixture can be made a few hours in advance. Store in the refrigerator with plastic wrap pressed tightly against the top to prevent browning. I recommend baking the sweet potatoes and assembling the bites as close to serving time as possible, as they do become a bit soggy as they sit. Even if they do soften somewhat, they will still be delicious!