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Overhead shot of a plate of nachos with colorful toppings

Loaded Sweet Potato Nachos with Greek Yogurt Chipotle Crema

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!

Course Appetizer, Dinner, Main Course, Snack
Cuisine American, Gluten Free, Mexican
Keyword baked sweet potato nachos, beef nachos, gluten free nachos, ground beef nachos, healthy nachos, healthy nachos low carb, paleo nachos, sweet potato nachos
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author Molly | Spices in My DNA


For the sweet potatoes

  • 4 medium-large sweet potatoes, very thinly sliced (you can use a mandolin if you have one)
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt

For the taco spiced ground beef

  • 1 pound lean ground beef
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 2 teaspoons sauce from a can of chipotle in adobo peppers

For the toppings

  • 1/2 of a medium red onion, finely chopped
  • 2 scallions, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 avocado, pitted and thinly sliced or diced into chunks
  • 1/3 cup packed cilantro, coarsely chopped
  • lime wedges, for serving

For the greek yogurt crema

  • 1/2 cup plain Greek yogurt (2% or full-fat works best)*
  • juice of 1 lime*
  • 2 tablespoons sauce from a can of chipotle in adobo peppers
  • 1 teaspoon hot sauce
  • 1/4 teaspoon salt


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Notes

*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.