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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Peel and slice sweet potato into ¼-inch-thick rounds. Toss on a baking sheet with a drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.
Meanwhile, halve, peel, and thinly slice onion. Roughly chop cilantro. Halve cucumber lengthwise; slice into ¼-inch-thick half-moons.
Heat a medium dry, preferably nonstick, pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.