Preheat oven to 425 degrees Fahrenheit.

Peel the potato, slice in thin strips. In a large bowl, toss with spices and 3 tablespoons of olive oil. Spread in one layer on aluminum foil lined baking sheet.

Bake in the upper rack of the oven for about 20 minutes. Remove and let cool on wire rack.

In a large salad bowl, combine spinach, sliced tomatoes, chopped bacon, sliced eggs, sweet potato fries. Whisk mayonnaise, milk and lemon juice in a small bowl. Add freshly ground pepper to the dressing, to taste. Sprinkle the dressing over the salad (you don't have to use all of it, just use as much as you prefer) and mix.

Or, alternatively, layer the salad by layering spinach leaves as a first layer, then adding sliced tomatoes, chopped bacon, sliced eggs, and sweet potato fries in little separate sections on top. Sprinkle with some of the salad dressing and serve with the remaining salad dressing on the side

Another way to serve this salad is to mix all salad ingredients, except for sweet potato fries, with the dressing, then add sweet potato fries on top of the salad.