Dairy free + high-protein chorizo poblano egg bake with sweet potato crust

1. Peel and steam your sweet potatoes until fork tender. Strain out and let cool.
2. Sear chorizo in a hot skillet and remove once fully cooked. 
3. To the same pan, add in chopped onion and poblano and let sear for a couple of minutes. Add in a little broth and scrape up the bits at the bottom of the pan. Add in 1 clove minced garlic. 
4. Add chorizo and veggies to a large bowl and set aside.
5. On a clean surface area, potato rice the sweet potatoes and add flour bits at a time (add in seasonings and salt) until you’ve reached the consistency of dough / gnocchi. This will take time and kneading! Set the dough ball in the fridge for 20 minutes.
6. Butter up a pie pan and using your hands, press the dough to form to the pan about 1/8 inch thick. Poke the bottom with a fork a few times. Bake at 375°F for 15 minutes to par-bake.
7. Add eggs and milk to the chorizo mixture and mix well.
8. Once the crust is par-baked, pour the egg mixture into the pan and top with crumbled cheese of choice.
9. Bake for 20 minutes (until the center is set). 
10. Top with chives, cilantro, and your favorite hot sauce. Enjoy!