In large skillet, cook chorizo, breaking it into small chunks as it cooks. Drain on paper towel.
Add onion and sweet potatoes and season with salt.
Cook 5-7 minutes, until onion and sweet potatoes begin to soften, stirring occasionally.
Add apple and cook another 5 minutes. Add sage and thyme, stirring to combine.
In a large bowl, mix chorizo, vegetables and bread until combined.
In small bowl, whisk together broth and eggs.
Pour over bread mixture and stir well to combine.