Heat a dutch oven or other heavy bottomed pot over medium heat. Add the bacon pieces and cook until crisped, about 5 minutes. Remove with a slotted spatula or spoon and place on a paper towel to drain.

Add the onion and sausage to the pot, using your spatula to crumble the sausage. Cook until no pink remains, then drain the excess fat from the pot. Stir in the garlic and sweet potatoes. Sprinkle lightly with Kosher salt and black pepper.

Pour the chicken broth into the pot, increase the heat to high, and bring the mixture to a boil. Cook until the sweet potatoes are softened, 4-5 minutes.

Add the kale and cook until wilted, an additional 2-3 minutes. Reduce heat and stir in cream and red pepper flakes. Heat through and serve with crumbled bacon on top.