Sheet Pan Baked Eggs with Sweet Potatoes, Kale, & Cilantro-Pepita Pesto

medium sweet potatoes, peeled and chopped into small pieces (about ¾ inch)

avocado oil, divided

Sea salt and freshly ground black pepper,

large curly kale leaves, destemmed and torn into bite-size pieces (about 2 cups)

eggs

cilantro-pepita pesto (see recipe below)