Wash and dry sweet potatoes. Use a small knife or tines of fork to make a few puncture marks through skin, into flesh. Microwave potatoes on high for 3 minutes, flip and microwave again for another 3 minutes. Set aside to cool down for a few minutes.
Meanwhile, spray skillet with cooking spray and add spinach and grape tomatoes. Sautee for 2 to 3 minutes over medium-high heat, until wilted but not soggy.
Slide spinach and tomato mixture into a bowl and cover with a lid or plate to keep warm.
Add more cooking spray to same skillet and scramble eggs over medium-high heat. Season with salt and pepper, to taste.
To assemble, slice sweet potatoes in half lengthwise. Use a spoon to scoop out some, but not all of the flesh in the middle. Fill center of each sweet potato with 1 tablespoon hummus, ¼ of eggs, ¼ of spinach mixture and sprinkling of olives. Drizzle each with 1 tablespoon of OPA Pourable Greek Yogurt Feta & Dill Dressing.