I love the combination of sweet, savory, and smoky in this meal. It's very filling and satisfying. I even cook it at home sometimes it's that good. The key to cooking it quickly on trail is to dice the sweet potato really small (1/4-inch pieces) so they cook more quickly. The onion and apple can be chopped normally, but sweet potatoes take forever, so put in the extra effort to get them really small and your meal will be ready quicker.
2 TB coconut oil
1/2 large apple (I prefer Fuji), chopped
1/2 large onion, chopped
1/2 large sweet potato, diced small
1/4 log chorizo, chopped
Heat the coconut oil in a pot until it's liquid. Add the apple, onion, sweet potato, and chorizo. I like to put the apple and onion on the bottom since they have more moisture and won't burn as easily as the sweet potato. Stir to coat with the oil. Add about a half cup of water, then cook with a lid on, stirring often so it doesn't burn. You may have to add a couple more tablespoons of water if it looks like it is getting dry. This meal burns quickly so I usually err on the side of more water. Even if there's leftover water at the end, it's still good. If you can, cook on low heat, or in a bed of coals. It takes about 15-20 minutes for the sweet potatoes to get soft. Once everything is cooked through and a little caramelized, remove from the heat, and season liberally with sea salt.