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Peel the sweet potatoes, cut into large cubes, and place in large saucepan. Add the bouillon cube and cover with 1 inch of water (and vegetable broth if using instead of bouillon). Bring to a boil, then reduce the heat and simmer until the potatoes are very tender, about 10 minutes. Reserve ½ cup of the cooking liquid and drain the sweet potatoes.
Return the cooked sweet potatoes to the pot, add the butter, and blend with an immersion blender until creamy, adding as much of the cooking liquid as you need to make a thick puree. Taste, adding salt or butter if you like. Cover and keep warm.
Fill a skillet with high sides with water, add a bit of salt, and bring to a bare simmer. Crack each egg into a small bowl or ramekin. Add a splash of vinegar to the simmering water and carefully add each egg to the water, holding the bowl close to the surface of the water. Cook the eggs for 4 minutes for a medium poach. Remove with a slotted spoon to paper towels and trim away any wonky whites. Drain the skillet and wipe dry.
Heat the toasted sesame oil in the now empty skillet over medium heat. Add the scallions and spinach and cook, tossing, until wilted. Season with a few pinches of salt to taste.
Spoon the whipped sweet potatoes into bowls, divide the spinach among them, top with the poached eggs, coconut bacon, a sprinkle of togarashi, and a drizzle of toasted sesame oil.