Preheat your oven to 400°F (200°C). Slice the sweet potatoes into 1/2-inch rounds and arrange them in a single layer on a lined baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 20–25 minutes until they are tender and golden brown, flipping halfway for even cooking.

In a blender, add the egg yolks, lemon juice, and a pinch of salt. Blend on low speed and slowly pour in the melted butter while blending until the sauce thickens and becomes creamy—this should take about 1-2 minutes. Add in chipotle in adobo sauce to taste, blending again until combined. Keep the hollandaise warm by placing the blender jar in a bowl of hot water.

In a non-stick shallow pan, bring about 2 inches of water and a splash of vinegar to a gentle simmer over medium heat. Crack each egg into a small ramekin. Gently swirl the water to create a whirlpool, and slide the eggs in one at a time. Poach for 3–4 minutes until the whites are set but the yolks remain runny. Carefully remove the eggs with a slotted spoon and drain on a paper towel.

On each plate, start by layering the roasted sweet potato rounds. Next, pile on the spicy chorizo, then add slices of creamy avocado. Gently place a poached egg on top of each stack. Finally, drizzle generous amounts of the smoky chipotle hollandaise over the entire creation, and finish with fresh cilantro and lime wedges for a pop of color and flavor.