Peel and grate one of the sweet potatoes (should yield about 1 1/2 cups).
Place the second sweet potato on the wire rack of an Instant Pot and add 1 cup of water to the bottom of the bowl. Pressure cook on high for 20-25 minutes followed by manual release of pressure. Peel and mash the sweet potato (should yield about 1 cup mashed). Alternatively, you could peel, cube and boil the sweet potato for 12-15 minutes until soft and then mash.
Cook the bacon and set aside on a paper towel lined plate.
Pre-heat a waffle maker while you mix the waffle batter. Once the waffle maker is pre-heated, add the batter, ensuring it spreads to the edges of the waffle maker. Cook for about 5-7 minutes on a medium setting (I set mine at 4).
Prepare 4 eggs how you like them cooked, then assemble the waffle sandwiches with bacon, arugula, poached eggs, avocado slices and garnishes.
If you need to reduce the amount of cholesterol, just use egg whites instead of whole poached eggs on the sandwich. Add a little bit of dijon mustard to replace the creamy yolk.
I recommend getting a nice waffle maker if you make waffles at least a couple times a month (or meal prep with them). This Waring Pro is a great investment for around $75 and it makes amazing Belgian style waffles. I love mine!