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Preheat the oven to 400°F.
Bake bacon on a foil-lined baking sheet until almost crisp, about 15 minutes. Transfer to a paper towel-lined plate to let drain, and then finely chop.
In a large bowl, toss sweet potatoes with flour and 3/4 of the teaspoon salt.
Spray a large baking sheet with oil and then arrange sweet potatoes in a single layer.
Spray tops with oil and bake on the bottom third of the oven, flipping once, until golden brown and tender, 20 to 25 minutes; set aside to let cool until warm.
In a small bowl, stir together sour cream, remaining 1/4 teaspoon salt and zest.
To serve, top each round of sweet potato with a dollop of sour cream, bacon and green onions.