In a large heavy skillet heat some olive oil over medium-high heat to shimmering. Add the blanched sweet potato to the pan and brown all sides, stirring frequently. Add the garlic and sauté until the garlic is fragrant, about 1 minute. Transfer to a bowl.
Wipe out the skillet with a paper towel. Brown the chorizo over medium-high heat. Add eggs, cumin, hot sauce, tomato, chile, cheese, and half of the chopped cilantro. Continue to cook, stirring occasionally, until eggs are set, about 5 – 7 minutes.
Remove from heat. Serve with the remaining cilantro.