Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato into 1/2-inch pieces for even roasting.
Toss the sweet potato cubes with half of the avocado oil and a pinch of sea salt on the prepared tray.
Spread the potatoes in a single layer and roast for 20-25 minutes until tender and browned.
While potatoes roast, heat a non-stick skillet over medium heat and cook turkey bacon until crisp.
Remove bacon from the pan, chop into small bite-sized pieces, and set aside.
In the same skillet, add the remaining oil and sauté the fresh spinach until just wilted.
Whisk the eggs in a small bowl, pour into the skillet with the spinach, and scramble gently until set.
Fold the crispy bacon bits back into the eggs during the last few seconds of cooking.
Serve the warm egg scramble immediately alongside the caramelized roasted sweet potatoes.