First make the tomato jam. On medium high heat saute the minced poblano in the olive oil for 2 minutes then add the minced garlic and saute one more minute. Add the tomatoes and cook for 2 more minutes then add the lime juice, and sugar.
Cook until jammy and sticky, stirring occasionally about 14 minutes. Toward the end make sure to watch it so it doesn't burn. Once done use a spatula to scrape it into a small bowl and carefully wipe out the nonstick pan. The pan is hot so be careful.
While the tomato jam cooks down prep your ingredients. Shred your aged cheddar cheese. Peel and small dice your sweet potato*. Whisk up the eggs, milk, cheddar cheese and kosher salt in a large bowl. Mince your garlic if you don't have a garlic press.
Always be sure your pan is hot before you add anything to it. On medium high heat, saute the diced sweet potato in 2 tbsp olive oil until almost fork tender. Add spinach and minced garlic (I just use a garlic press) to the pan. Let cook down for 20 seconds and then using your spatula turn the mixture until all the spinach is cooked. Turn the broil setting on your oven on.
Spread the mixture evenly around the pan with your spatula then pour in the egg mixture. Stir with a spatula so the filling shows more and the eggs are partially cooked. The top will still look runny.
Place the pan on the middle rack until the eggs set about 3 to 4 more minutes. Using a oven mitt transfer the skillet onto the top rack. Let it cook until golden brown on top about 30 more seconds. Keep a close eye on it so it doesn't burn.
Using an oven mitt remove skillet from the oven. Let cool until warm enough to eat. Slice it up with a spatula and top with cherry jam.