Sweet Potato Breakfast Tostada

Place a large non-stick pan over medium heat.Once heated, coat the pan with non-stick cooking spray and add the eggs. I do not flip my eggs - this is a personal preference of mine. You are more than welcome to cook your eggs as you prefer to have them done.I allow the eggs to cook until they have whitened a bit around the yolk. Then I turn the temperature down to medium-low and cover the eggs with a lid. Check after 60-90 seconds to make sure the rest of the egg has whitened around the yolk.Sometimes it helps to had a tablespoon or two of water prior to placing the lid overtop of the eggs.During the last 2 minutes of the eggs cooking, spray an area of the pan with non-stick cooking spray and lay each tortilla on the pan. Allow the tortilla to cook to a golden brown on each side, flipping after 1-2 minutes. Remove from heat and set aside. Cook your eggs while you prepare the avocado spread.In a small mixing bowl, add the avocado, garlic powder, basil, salt, pepper, lime juice & yogurt. Mash with a fork and mix well. Start layering your tostada!Scoop the sweet potato into a bowl (I cooked mine in the microwave, cook yours how you prefer) and mash it with a fork. Spread it overtop of each tortilla. Take the baby spinach and cut it into fine strips and place onto the sweet potato, followed by the avocado spread. Season the spread with a pinch of crushed red pepper flakes and dill weed, if preferred. Top with the cooked eggs and enjoy!