Heat the Oven: Set your oven to 400°F (200°C) to preheat.

Prepare Sweet Potatoes: Wash the sweet potatoes thoroughly, then pierce them a few times with a fork. Place them on a baking sheet and roast for about 45 minutes, or until tender. Once done, allow them to cool slightly.

Hollow Out Potatoes: Cut the sweet potatoes in half lengthwise and scoop out most of the flesh, leaving a small border around the edges to form boats. Set aside the scooped sweet potato for another use (like mashed sweet potatoes).

Sauté Spinach: In a skillet, melt the butter over medium heat. Add the finely chopped spinach and cook for 2-3 minutes, or until wilted.

Fill the Boats: Spoon the sautéed spinach evenly into the hollowed sweet potato halves. Create a small well in the center of each for the egg.

Crack Eggs: Carefully crack one egg into each sweet potato boat. Sprinkle a little salt and pepper on top.

Bake: Place the filled sweet potatoes back on the baking sheet and bake for another 15-20 minutes, or until the eggs are set to your desired doneness.

Serve: Remove from the oven and serve immediately, garnished with additional salt, pepper, or herbs if desired.