Loaded Sweet Potato Nachos with Greek Yogurt Chipotle Crema

I swear I could eat Mexican food for every darn meal and be completely happy. I’m pretty sure my waistline wouldn’t appreciate that though. So, these are a lightened up version of loaded nachos, made with crispy sweet potato “chips!” They’re AMAZING. And somehow I didn’t even miss the chips! The sweetness of the potatoes mixed with the spicy/smoky beef and chipotle sauce is perfection. I hope you’re not sick of all my sweet potato-centric recipes lately..I just love them so much!

Another reason why I love these so much: SNACK DINNERS. I love snacking in place of a sit-down meal every so often. It’s so fun! These would be a great lighter game day appetizer too.

I just sliced the sweet potatoes super thin, and baked them until crispy. I then piled them with ground beef seasoned with cumin, chili powder, and chipotle in adobo. Then piled on cherry tomatoes, red onion, scallions, avocado of course, cilantro, and this delicious spicy-tangy Greek yogurt chipotle sauce.

Pretty sure my boyfriend and I inhaled the whole platter in less than five minutes.
I love making lighter sauces for tacos, nachos, and other tex-mex things by using Greek yogurt. It adds a tang and is healthier than sour cream. In this one I whisked together the yogurt, lime, chipotle in adobo sauce, hot sauce, and a little salt. So good!
You could totally customize these and add chicken, steak, shrimp, or whatever you like. Melting some cheddar and pepper jack on the sweet potatoes or even topping them with a little queso fresco or cotija would be amazing.

Loaded Sweet Potato Nachos with Greek Yogurt Chipotle Crema
Recipe type: Appetizer, Snack, Main
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 2 large sweet potatoes, very thinly sliced (you can use a mandolin if you have one)
  • 1½ tablespoons olive oil
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • For the TOPPINGS:
  • 1 pound lean ground beef
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon salt
  • 2 teaspoons sauce from a can of chipotle in adobo peppers
  • ½ of a medium red onion, finely chopped
  • 2 scallions, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced into chunks
  • ⅓ cup chopped cilantro
  • ½ cup plain Greek yogurt
  • juice of 1 lime
  • 2 tablespoons sauce from a can of chipotle in adobo peppers
  • 1 teaspoon hot sauce
  • pinch of salt
  1. Preheat oven to 400℉. Place sweet potatoes on a large baking sheet and toss with olive oil. Sprinkle with cumin, chili powder, garlic powder and salt and toss to coat. Bake for 20 minutes, then flip, and bake for another 10 minutes or until crispy and golden.
  2. While the potatoes are baking, heat a skillet over medium high heat. Add the ground beef, chili powder, cumin, garlic powder, onion powder, and salt. Cook until browned, 7-8 minutes.
  3. In the meantime, make the sauce. Whisk together the Greek yogurt, lime juice, adobo sauce, hot sauce, and a pinch of salt. Set aside.
  4. Once potatoes are done, top with the ground beef, red onion, scallions, cherry tomatoes, avocado, and cilantro. Drizzle with Greek yogurt sauce and dig in!