Work Week Lunch

0 Preheat the oven to 400 degrees F.
1 Scrub the sweet potatoes and pierce them several times with a fork. Drizzle with 1 tablespoon olive oil and place on a rimmed baking sheet lined with parchment paper. Bake for 50-60 minutes, until tender.
2 While the sweet potato is in the oven, add the remaining 1 tablespoon of olive oil to a medium skillet over medium-low.
3 In a small bowl, whisk the eggs with the coconut milk, sea salt, and black pepper. Pour into the pan over low medium heat and slowly scramble for a little less than 5 minutes.
4 Remove the sweet potato from the oven and allow to cool for 5-10 minutes. Split open the sweet potato and stuff with the scrambled eggs.
5 Store sweet potatoes in an airtight container in the fridge, with garnishes on the side for up to five days. Serve with hot sauce and avocado.