Place the sweet potatoes on a baking sheet, pierce with a fork and rub with salt. Bake for 60-70 minutes, or until cooked.
While the sweet potatoes are cooking, place the kale, chili, oil salt and pepper on a baking sheet with parchment paper and toss to combine. Cook for 8–10 minutes or until golden. Set aside.
Heat a sauté pan to medium-high heat. Add 1 tsp. of olive oil and add chopped onions. Sauté until golden brown. (about 15-18 minutes)
Cut the sweet potatoes in half, and top with the hummus, caramelized onion and crispy kale to serve.