Heat olive oil in a large skillet over medium-high. Add the pork sausage and cook until no pink remains, breaking into pieces as you cook.

Stir in the sweet potato, bell pepper, and onion. Cover and let cook for about 15 minutes, stirring every so often to prevent sticking and encourage even cooking.

Scooch the mixture to the edges of the pan, leaving a hole in the center for the eggs. Pour in the eggs and cook, stirring carefully to scramble. You want the eggs to be mostly cooked before incorporating the rest of the ingredients into the egg.

Add baby spinach and stir hash to incorporate all ingredients and cook just until spinach is wilted.

Serve with sliced avocado.