Preheat oven to 375 degrees.

Spread sweet potato on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.

Roast sweet potatoes for 25 minutes until they begin to soften.

Meanwhile over medium heat , heat 1T olive oil in a medium skillet.

Sprinkle shrimp with salt and pepper and add them to the pan. Cook until just opaque, turning once, about 5 minutes. Cool slightly then roughly chop.

In a large skillet heat 1T olive oil over medium heat. Add garlic, leeks and chiles to the pan. Cook, stirring occasionally, until vegetables begin to soften. Add sweet potatoes to the pan, and spread into an even layer. Sprinkle with chile powder and cumin. Continue cooking until the potatoes begin to brown and crisp. Add in chopped shrimp. Cook for 2 minutes more.

Stir in chopped parsley.

Serve topped with an egg prepared any style.