In a separate spray-coated pan or on a griddle, cook and scramble eggs until soft. Stir in chorizo. Cook eggs until firm throughout with no visible liquid egg remaining.
Portion 6 oz. sweet potatoes and about 3/4 cup eggs into each of the 12 naan. Top each with 1.5 oz. cheese and avocado. Add 1 oz. sour cream and 1/2 cup ranchero sauce, if desired.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including reparation and service time).