Using blade D* of your Inspiralizer, spiralize your sweet potatoes.

In a small bowl, mix the garlic powder, chili powder, and ½ sea salt.

Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with aluminum foil or parchment paper. Spread the noodles on the baking sheet, spray well with cooking oil spray, tossing to coat all noodles, and then season evenly with the spice mixture, tossing once more. Bake for 15 minutes, then gently toss with tongs (taking care to spread the noodles out as evenly as possible and avoid breaking them). Bake until some of the pieces are beginning to blacken and the noodles are soft, 10 to 15 more minutes--but check after the 10 minute mark to ensure they’re not burning (some will be blackening; that’s normal. Simply toss).

Remove the pan from the oven, gently toss the noodles (they will be soft and tender), sprinkle with the additional ¼ teaspoon salt, and let them sit for 10 minutes on the pan. They will get somewhat crisper as they cool.

While the fries are cooling, in a large nonstick skillet, cook crumbled sausage over medium-high heat until browned, about 5 minutes. Transfer to a plate. Crack 4 of the eggs into the now-empty skillet, turn the heat down to medium, and cook until the white is opaque, the yolk is just set, and the underside is toasted and firm, 3 to 4 minutes. Remove the eggs to the plate with the sausage. Add the olive oil and remaining 4 eggs and repeat cooking process.

To serve, divide the curly sweet potato fries among 4 bowls and top each with ¼ of the sausage, ¼ of the cheese, and 2 eggs. Enjoy!