Dairy-Free Sweet Potato Waffles

Preheat your oven to 400°F. Line two large baking sheets with aluminum foil and lay bacon on each sheet, with space between. Bake for 15-20 minutes or until desired crispiness. Drain on paper towels and set aside to cool.
Peel and grate your sweet potatoes. Lay 2 layers of paper towel on the countertop, then spread your potatoes over the towels. Lay another two layers of paper towels on top and press with the heel of your palm to remove water from the potatoes. If needed, repeat with a dry layer of paper towels. Transfer sweet potatoes to a large mixing bowl.
In a medium bowl, mix together shallot, half the crumbled bacon, eggs, salt, garlic powder, onion powder, black pepper, paprika and red pepper flakes. Stir to combine and break up your eggs.
Add the egg mixture along with the melted butter to the large bowl with sweet potatoes. Stir to combine.
Preheat your waffle iron to medium-high and brush with melted butter or other fat of your choice. Spread about 1 cup of batter on the waffle iron. Cook until golden and crispy, then carefully remove from the waffle iron. Top with fried egg, avocado, green onions, red pepper flakes, additioanl crumbled bacon, and serve immediatley.