Peel and cube potatoes, place in a saucepot and cover with cold water. Bring to a boil, salt water and cook to tender. Drain and mash with stock, lime zest, chipotle, cumin, coriander, cinnamon and pepper; cover to keep warm.
For fresh chorizo, in a large skillet, brown and crumble then drain. For Spanish chorizo, render and crisp slices a minute or 2 on each side and drain. Wipe out skillet and return to heat over medium-high flame.
Drizzle pan with oil and spread around or spray with cooking spray. Char tortilla on first side and flip, cover half with some sweet potatoes, chorizo, cheese, cilantro or parsley leaves and scallions. Fold tortilla over and turn a couple of times to melt cheese. Cut into wedges and serve. Pass salsa and sour cream for topping.