Sweet Potato Eggs Benedict with Maple Rosemary Bacon

1. Slice a large sweet potato into approximately 1 cm thick slices. 
2. Coat the sweet potato slices in some olive oil and a pinch of salt, then place them on a baking tray. Bake in an oven preheated to 425°F (220°C) for 20 minutes. 
3. While the sweet potatoes are cooking, lay one 8oz package of plain bacon on another baking tray. Evenly sprinkle 2 teaspoons of maple sugar and 1 tablespoon of fresh rosemary on top of the bacon. 
4. Place the bacon in the oven with the sweet potatoes and bake at 425°F (220°C) for 15-20 minutes, or until desired crispiness. 
5. Next, poach your eggs. Bring a pot of water to a boil. Use a spoon to swirl the water, creating a vortex, then crack an egg into the center. Let it cook for 4 minutes. Repeat for each egg. 
6. Prepare the hollandaise sauce: Stir together a hollandaise sauce packet following the directions on the package (e.g., Simply Organic Foods packet). 
7. Once everything is ready, assemble your Eggs Benedict: Layer some sliced avocado, a piece of maple rosemary bacon, and a poached egg on top of each sweet potato slice. 
8. Finish by topping with hollandaise sauce and chopped chives. Enjoy!