In a large skillet or wok, heat the oil to medium-high. Add the sweet potato and sauté until softened and, stirring frequently, about 20 minutes. Note: if the outside of the sweet potato begins cooking too quickly at any point, reduce the heat to medium.

Add the chopped leek, garlic, and Cajun seasoning and continue sautéing about 5 minutes.

Add the chopped andouille sausage and cook until everything has a nice crisp on the outside, about another 5 to 8 minutes.

Fry or scramble up desired amount of eggs and serve.