Preheat your oven to 425 F and line a large baking sheet with parchment paper. Scrub (or peel) your sweet potato and cut it into ¾” chunks.

Toss with the 2 tsp approved oil and sprinkle with salt and pepper, than arrange on the parchment lined baking sheet (or 2 sheets) in a single layer without touching each other. This allows them to crisp up nicely instead of steam! Roast in the preheated oven for about 35 minutes or until soft on the inside and crisp outside.

While your sweet potatoes are roasting, heat a large, oven proof skillet (I used my favorite cast iron skillet) over med/med-hi heat. Add your bacon pieces to the skillet and cook until about ⅔ of the way done*

Add the onions to the bacon and continue to cook until the onions are translucent, then add the ground beef (crumbled), mushrooms, salt and pepper and continue to cook, stirring until the mushrooms soften and the beef browns.

Stir in the spinach, then remove from heat. Once the potatoes are done, add them to the skillet and gently toss to combine.

Lower the oven heat to 400 degrees. Use a spoon to create 4 small grooves in the mixture (for the eggs), then carefully crack each egg into a groove. Sprinkle with a bit more salt and pepper, then bake in the 400 degree oven for 10-15 minutes or until the eggs are baked to preference.

Garnish with chives or scallions, optional. If you make ahead of time, you can cook everything except for the eggs, then add the eggs before serving and bake until the eggs cook through. Enjoy!