Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into 1/2-inch cubes. Toss the sweet potato cubes with half of the olive oil, salt, and pepper, then spread them out on a baking sheet.
Roast the sweet potatoes in the preheated oven for about 20-25 minutes, stirring once halfway through, until tender and slightly caramelized.
While the sweet potatoes are roasting, heat a non-stick skillet over medium heat. Add the lean ground turkey, season with a pinch of salt and pepper, and cook until browned and fully cooked, breaking it up into small pieces.
In a bowl, beat the eggs lightly with a pinch of salt and pepper.
Once the ground turkey is cooked, push it to one side of the skillet and add the remaining olive oil. Pour in the beaten eggs and let them start to set. Gently stir the eggs and turkey together, cooking until the eggs are softly scrambled.
In a separate pan, quickly sauté the spinach over medium heat (if desired, you can use a little water or leftover olive oil from the turkey pan) until just wilted, about 1-2 minutes.
Plate the scrambled eggs with ground turkey, add the roasted sweet potatoes, and top with sautéed spinach. Serve warm.