Preheat oven to 400 degrees.
Slice bacon lengthwise in half. Lay flat in an oven proof pan. Do not crowd them. You want them to lay flat. Bake about 13 minutes. Bacon should have rendered most of its fat but not be crispy. You want it to be pliable. Check after 10 minutes if your oven runs hot.
While bacon is baking, peel the sweet potato and using a mandolin slice the potato into the thinnest slices possible. Try to keep the potato straight on the blade so you get full round slices.
Mix the olive oil and spices together. Toss the sweet potato slices with the oil and spices in a bowl. Select 10-12 slices of potato about the same size if you can. Repeat until you have 8 sets of slices.
Remove bacon from the oven and reduce the heat to 325 degrees. When the bacon is cool enough to handle lay a piece of bacon out from left to right on your work surface.
Starting at the left side of the bacon lay a round of sweet potato on it so the bacon is about in the middle of the round. Overlap each slice by about 3/4 of the slice. Make the top edge a nice even scalloped edge. The lower edge you can trim straight if you like. I had to add a thin strip here and there if the bottom edge seemed too thin.
Stop adding slices when you get to the right end of the bacon. Starting back at the left side carefully roll up the bacon strip and the potato slices. Transfer carefully to a muffin tin or tart shell. You may need to tamp the top scalloped edge down to make it a uniform height once it is in the shell.
Bake potato roses for 40-45 minutes at 325 degrees. Transfer to serving plate and serve immediately.