These Loaded Sweet Potato Nachos are made with a fun twist: baked, thinly sliced sweet potatoes instead of chips! They get golden and crispy in the oven, and they get topped with the BEST seasoned ground beef, tons of toppings, and a tangy & smoky Greek yogurt chipotle crema!
Preheat oven to 400℉. Line 2 large rimmed baking sheets with parchment paper. Place sweet potatoes in a large bowl and toss with the olive oil. Sprinkle with cumin, chili powder, garlic powder and salt and toss to coat. Arrange sweet potatoes on both baking sheets in an even layer. Bake for 20 minutes, then flip, and bake for another 5-10 minutes or until crispy and golden.
While the potatoes are baking, heat a large nonstick skillet over medium-high heat. Add the ground beef and cook for 3-4 minutes, stirring frequently, breaking it up with a spatula into small pieces. Add the chili powder, cumin, garlic powder, onion powder, paprika, smoked paprika, salt, and chipotle in adobo sauce, stirring to combine. Continue to cook for an additional 3-4 minutes or until ground beef is cooked through.
In the meantime, make the crema. Whisk together the Greek yogurt, lime juice, chipotle in adobo sauce, hot sauce, and a pinch of salt. Season to taste with additional salt if desired. Set aside.
Once sweet potatoes are finished baking, arrange in a layer on a large platter. Top with the taco ground beef, red onion, scallions, cherry tomatoes, avocado, and cilantro. Drizzle with desired amount of Greek yogurt crema and serve with extra lime wedges.
*Be sure to use 2% or full-fat Greek yogurt here. If you use 0%, the sauce won't be nearly as rich in flavor/consistency.
*If you don't like a lot of lime, start with the juice of 1/2 a lime in the crema.