First, roast the sweet potatoes. Preheat the oven to 425°F, and line a baking tray with parchment paper or a silicone baking mat. Place the chopped sweet potatoes on the tray, drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper. Toss together with your hands to evenly coat the sweet potatoes, then transfer the tray to the oven and bake for 25 to 30 minutes, until the sweet potatoes are tender and starting to brown around the edges.

Meanwhile, prepare the rest of the ingredients. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat, then add the onion and cook for about 7 to 10 minutes, until softened and translucent. Add the garlic, cook for a minute or so, then add the kale and ¼ cup water. Lower the heat to medium, then cover the pan and cook for 10 minutes to allow the kale to wilt and soften. Remove the lid, add the crumbled sausage, and cook for an additional few minutes to evaporate some of the excess liquid and allow the sausage to start to brown.

When the sweet potatoes are finished, add them to the skillet along with the smoked paprika and chipotle powder, if using, and cook, stirring frequently, for a couple of minutes more. Taste the hash and add salt and/or pepper as needed, and serve hot.