Wrap potatoes in aluminum foil and place on sheet pan. Bake in 350°F standard oven 1 hour or until soft when pierced with a knife. Remove potatoes from skins; process in food processor until smooth. Add remaining ingredients. Pulse until combined.

Portion 3-1/2 oz. mixture into 3-inch-diameter ring mold to create 4 patties, each about 1-inch thick.

Dip sweet potato cakes in fine cracker crumbs, then in combined egg and milk mixture, then coat with coarse cracker crumbs. Place on parchment paper-lined pan. Cover with plastic wrap and refrigerate until ready to use.

When ready to serve, heat 1/4 cup oil in saute pan on medium-high heat. Cook patties until golden brown on both sides. Remove from pan; drain on paper towels.

Whisk egg yolk and vinegar vigorously in stainless steel bowl until thickened and doubled in volume. Place bowl over double boiler of simmering water on medium heat, continuing to whisk rapidly. Slowly drizzle in melted butter, whisking until sauce thickens and doubles in volume. Remove from heat. Whisk in water, chipotle puree and salt.

Heat olive oil in saute pan on medium heat. Add spinach; cook just until wilted.

When ready to serve, arrange 2 cooked Sweet Potato Cakes on serving plate. Top each with 1/4 cup Wilted Spinach, 1 poached egg and 1/3 cup Chipotle Hollandaise Sauce.