Preheat your oven to 400°F (200°C). Slice sweet potatoes into rounds about 1/2 inch thick. Arrange on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, flipping halfway through, until golden brown and tender.

In a blender, combine egg yolks, lemon juice, and a pinch of salt. Blend on low until smooth. Slowly stream in melted butter with the blender running until thickened. Fold in chipotle sauce to taste.

Bring water to a gentle simmer in a medium saucepan and add a splash of vinegar. Crack one egg into a small bowl and gently slide it into the simmering water. Poach for 3-4 minutes or until the white is set. Remove with a slotted spoon and let rest on paper towel. Repeat with remaining eggs.

On each plate, layer roasted sweet potato rounds, top with chorizo slices, then add avocado slices. Place a poached egg on top and drizzle generously with chipotle hollandaise.

Garnish with freshly chopped cilantro and serve with lime wedges on the side.