Heat oven to 400 degrees.
Drizzle sweet potatoes with olive oil and roast until tender about 15 minutes.
Add in corn, mix the corn in the olive oil and sweet potato and return to the oven until warm.In a skillet cook the bacon pieces until the bacon is crisp and the fat is rendered.
Remove the bacon from the skillet and reserve it for the finished dish. Keep the bacon fat in the skillet to cook the oysters.
Add 1 teaspoon of olive oil to a skillet and bring to medium heat.
Smash the clove of garlic and add to the oil.
Add the spinach and cook until the spinach is wilted.
Cook the oysters last. Mix cornmeal, lemon pepper, cayenne pepper and 1 teaspoon of salt.
Dredge the drained oysters in the cornmeal mixture and fry the oysters in hot bacon fat ( you may need to add some additional oil if the bacon fat isn't enough) for 1 ½ to 2 minutes each side until golden brown .