Introduction

Loaded Sweet Potato Nachos with Greek Yogurt Chipotle Crema offer a delicious twist on traditional nachos. Crisp, spiced sweet potato slices form the base, topped with flavorful ground beef and a creamy, tangy chipotle crema that brings everything together. This dish is perfect for a snack or casual meal full of vibrant flavors.

A large white plate holds a colorful nacho dish arranged in a circular pattern. The base layer consists of sliced sweet potatoes, browned and slightly crisp. On top, there is a layer of cooked ground meat scattered evenly. Diced red onions and slices of green onions are sprinkled throughout, adding texture and color. Cherry tomatoes in red and yellow are cut in halves and scattered across the plate. Sliced avocado fans out in several places around the edges, light green and creamy in texture. Fresh cilantro leaves are spread around, adding bright green pops. Drizzled over everything is a light pink creamy sauce. In the center of the plate, a wooden bowl holds extra sauce, garnished with tiny green herbs. Lime wedges are placed on the plate and around it on the white marbled surface. Two spoons with sauce sit at the bottom right corner, and a woman's hand dips a spoon into the sauce above the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium-large sweet potatoes, very thinly sliced

3 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1/2 teaspoon salt

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

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

1/3 cup packed cilantro, coarsely chopped

Lime wedges, for serving

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

Instructions

Step 1: Preheat your oven to 400℉ and line two large rimmed baking sheets with parchment paper. In a large bowl, toss the thinly sliced sweet potatoes with olive oil, then sprinkle with cumin, chili powder, garlic powder, and salt. Toss again to coat evenly. Spread the sweet potatoes in an even layer on the baking sheets.

Step 2: Bake the sweet potatoes for 20 minutes. Remove and carefully flip each slice, then bake for an additional 5 to 10 minutes until crispy and golden brown.

Step 3: While sweet potatoes bake, heat a large nonstick skillet over medium-high heat. Add the ground beef and cook for 3-4 minutes, stirring frequently and breaking it into small pieces. Add chili powder, cumin, garlic powder, onion powder, paprika, smoked paprika, salt, and chipotle in adobo sauce. Stir well and cook for another 3-4 minutes until the beef is fully cooked and aromatic.

Step 4: Meanwhile, prepare the chipotle crema by whisking together Greek yogurt, lime juice, chipotle in adobo sauce, hot sauce, and salt in a bowl. Taste and adjust seasoning if needed. Set aside.

Step 5: Once the sweet potatoes are done, arrange them on a large platter in a single layer. Top with the cooked ground beef, chopped red onion, sliced scallions, halved cherry tomatoes, avocado, and cilantro. Drizzle generously with the chipotle crema and serve with lime wedges on the side.

Tips & Variations

Use a mandolin to slice sweet potatoes thinly and evenly for crispier chips.

For a vegetarian version, replace ground beef with seasoned black beans or cooked lentils.

Add shredded cheese or a sprinkle of queso fresco on top for extra richness.

If you prefer less heat, reduce the amount of chipotle sauce in the crema.

Garnish with jalapeño slices or pickled red onions for an added kick.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. The sweet potato chips are best enjoyed fresh, but you can gently reheat them in a single layer on a baking sheet at 350℉ for 5-7 minutes to regain some crispness. The beef topping can be reheated in a skillet or microwave, and the crema should be kept chilled and stirred before serving.

FAQs

Can I make these sweet potato nachos gluten-free?

Yes, this recipe is naturally gluten-free as it uses sweet potatoes and seasonings without any wheat-based ingredients.

How can I make the sweet potato chips crispier?

Slice the sweet potatoes as thinly as possible and try to keep the slices separate on the baking sheet to avoid overcrowding. Baking twice, flipping halfway through, and using parchment paper also help achieve extra crispness.