1. Preheat oven to 400° F. Wash your sweet potatoes and pierce each one several times with a fork. Lightly brush sweet potatoes with olive oil and sprinkle with Kosher salt. Place the sweet potatoes on an aluminum-foil lined baking sheet and bake until tender, about 45-60 minutes, depending upon size of sweet potato. Slice cooked sweet potaotes in half and let cool for about 10 minutes.
2. Scrape some of the sweet potato out of each peel, leaving a medium size layer of flesh inside the peel so that it can maintain its structure (reserve the scooped out flesh for another use). Lightly brush skins with olive oil (too much olive oil and skins will be soggy) and bake for about 10 minutes until crisp.
3. Top sweet potato skins with Korean Pork, chopped avocado and Kimchi, sprinkle with scallions and queso fresco, and drizzle with Gochujang Aioli*. Devour immediately.

for the Korean Pork

1. Combine soy sauce, brown sugar, mirin, toasted sesame oil, garlic powder, onion powder, and ginger powder in a small bowl.
2. Heat olive oil a medium skillet over medium-high heat. Add pork and cook, stirring and breaking into bite-sized pieces, until browned and just cooked through. Add sauce and stir, cooking for about 1 minutes, until it creates a quick glaze on the pork. Remove from heat.

for the Healthy Gochujang Aioli

1. Combine all ingredients in a small bowl. Season with Kosher salt. Can be made ahead and refrigerated until ready to serve.