Dice the sweet potato into small, uniform half-inch cubes to ensure even cooking.
Heat half of the avocado oil in a large non-stick skillet over medium-high heat.
Add the sweet potato cubes to the skillet and sauté for 8-10 minutes, stirring occasionally, until they are tender and golden brown.
While the potatoes cook, whisk the whole eggs and egg whites together in a small bowl with a pinch of sea salt and pepper.
Remove the sweet potatoes from the pan and set aside.
In the same skillet, cook the turkey bacon until it reaches your desired level of crispiness, then remove and chop into small pieces.
Lower the heat to medium and add the remaining avocado oil to the pan.
Add the fresh spinach and sauté for 1-2 minutes until just wilted.
Pour the egg mixture over the spinach and scramble gently with a spatula until the eggs are just set.
Fold the cooked sweet potatoes and crispy turkey bacon back into the egg scramble and serve immediately.