Wash and dry the sweet potato. Poke it with a fork in several spots.

Wrap in foil and bake at 375 degrees Fahrenheit (190 degrees Celsius) for one hour, or until a knife glides easily into the center.

Heat a frying pan over medium heat and add butter or oil. Whisk eggs and add to the pan. Add the spinach and scramble. The spinach will wilt into the eggs.

While the eggs are still undercooked, add the feta cheese and scramble just until it begins to melt. Remove from heat. Season with salt and pepper.

In the bowl of a food processor fitted with the S blade, beat eggs at medium speed for three minutes, until they’re pale and creamy. Add oil in a steady stream and continue to beat until thick.

With the processor on low-medium speed, drizzle in vinegar and pulse until mixed.

Add garlic, salt, and pepper, then add water a little at a time until desired consistency is reached.

Slice open the sweet potato, keeping the two halves attached. Fill the cavity with the feta-spinach scramble.

Top with Hollandaise Sauce.