Preheat oven to 450.

Peel the sweet potatoes and cut them into thick french fry shapes, about 6 per sweet potato. Toss with oil and salt. Place on a baking sheet and bake about 20 minutes.

Peel the kale from the thick stems and toss with salt and oil.

Remove sweet potato from the oven and turn oven to 350. Flip the sweet potato slices. Add the kale to the pan and return to the oven. Cook about 10 to 15 minutes until kale is crispy.

Meanwhile, cook the bacon in a pan until crispy. Remove from oven.

Make 2 piles of sweet potato fries and top each with a slice of cheese. Return to the oven for 5 minutes to melt.

Stir a tablespoon of gochujang into about 1/4 cup of mayo to combine.

Toast the English muffins.

Spread gochujang on each English muffin half. Build the sandwich starting with bacon, then the sweet potato stack, then the banana peppers, then the kale, and close the sandwich. Serve!