Slice sweet potatoes to ¼in. (3mm) thickness and place on a 13x18in. baking sheet. Drizzle with olive oil, kosher salt and cracked pepper. Toss to coat evenly and spread chips into one even layer. You'll likely need to spread over 2 baking sheets.
Bake for 10 minutes, flip, then bake for another 5-8 minutes. Watch carefully! After the flip, the chips will burn quickly, depending on their thickness. Remove chips from the oven and set aside.
In a large skillet over medium-high heat, combine ground beef, chili powder, cumin, dried oregano, garlic powder and onion powder. Break up the ground beef as it cooks, until browned. Remove from heat.
To assemble the nachos, create a layer of sweet potato chips, then top with the ground beef, black beans, red onion, cherry tomatoes, jalapeño, radishes and avocado. Top with sour cream, or add on the side along with lime wedges.
Keyword nachos, sweet potato
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