Preheat the oven to 400°F (200°C). Slice the sweet potatoes into round pieces, place them on a parchment-lined baking sheet, and drizzle olive oil over them. Season with salt and pepper, tossing to coat evenly. Roast for 20–25 minutes until golden and fork-tender, flipping halfway through.

In a blender, combine egg yolks, lemon juice, and a pinch of salt. Heat unsalted butter until warm and gradually pour it into the blender while blending at low speed until thickened. Fold in chipotle in adobo to taste.

Bring a pot of water to a gentle simmer and add vinegar. Crack eggs into individual ramekins and create a gentle whirlpool in the water. Slip each egg into the center and cook for 3–4 minutes until whites are set and yolks are runny.

Cook chorizo in a skillet over medium heat until browned and crispy, about 5–7 minutes. Set aside once cooked.

Layer roasted sweet potatoes on plates, add cooked chorizo, top with slices of avocado, and poached eggs. Drizzle with chipotle hollandaise and garnish with cilantro and lime wedges.