Melt 3 tablespoons ghee or coconut oil in a large skillet over medium heat. Add shredded sweet potatoes and sprinkle with other 1 teaspoon salt.

In another large skillet, heat 2 tablespoons ghee or coconut oil on medium heat.

Once melted, add chopped spinach and cook until wilted. Meanwhile, put eggs in a bowl and scramble with dairy-free milk, nutritional yeast (if using), salt and pepper. Once scrambled, add to cooked spinach.

Once potatoes are browned, use large pancake flipper to flip and cook until crispy on the other side.

Cook eggs until solid and scrambled, stirring occasionally.

Serve layering sweet potatoes, then eggs with pesto on top. Enjoy!