Dice the medium sweet potato into small cubes. Heat 1 teaspoon of olive oil in a skillet over medium heat and add the sweet potato cubes. Cook until tender and slightly crisp, about 10 minutes, stirring occasionally.
While the sweet potato is cooking, in a bowl, whisk together the ground turkey, whole eggs, and egg white. Season with a pinch of salt and pepper.
Add the fresh spinach to the turkey and egg mixture, allowing the residual heat to slightly wilt the greens.
Once the sweet potatoes are nearly done, push them to one side of the skillet. Add the remaining teaspoon of olive oil to the cleared space, and pour in the turkey, egg, and spinach mixture.
Allow the mixture to set on the bottom for a minute, then gently scramble everything together until the eggs are fully cooked and the turkey is heated through.
Mix the sweet potato hash with the scramble, adjust the seasoning with salt and pepper, and serve warm.