Preheat your oven to 400°F (200°C).
Peel and dice the sweet potato into small half-inch cubes to ensure even roasting.
In a bowl, toss the diced sweet potatoes with the avocado oil, smoked paprika, and half of the sea salt and black pepper.
Spread the sweet potatoes in a single layer on a parchment-lined baking sheet and roast for 15-20 minutes until they are tender and slightly browned.
While the potatoes roast, heat a non-stick skillet over medium heat and add the ground turkey, garlic powder, and the remaining salt and pepper.
Cook the turkey, breaking it into small crumbles with a spatula, until it is fully browned and no longer pink.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove from heat.
Once the potatoes are done, remove the sheet pan from the oven and mix the turkey and spinach directly on the pan with the potatoes.
Create three small wells in the hash mixture and carefully crack one egg into each well.
Place the sheet pan back into the oven for 5-8 minutes, or until the egg whites are opaque and set but the yolks are still runny.
Remove from the oven and serve immediately while hot.