Preheat your oven to 400F degrees.
Wash and dry your sweet potatoes. Slice into very thin strips, the thinner the better, because they will crisp up a little better.
Spread your sweet potatoes slices onto a sheet pan (I had to use two), and try not to stack them if you can because again they won't get crispy. Spray very lightly with avocado oil and season with sea salt.
Bake in the oven for about 15 minutes on one side, then flip the sweet potato slices over and cook for about 15 minutes on the other side. When they were done, I broiled each tray for about 2-3 minutes until they got a little crispier. Let cool to harden a bit.
Meanwhile, prepare the taco meat. Heat a pan with avocado oil. Then add in your ground beef. Season with your taco seasoning and cook until it's cooked through.
Turn the oven down to 350F degrees. When the sweet potatoes are done and cooled a little, layer them up a sheet pan. Top with ground beef, Mexican cheese, and corn.
Bake for about 10 minutes until the cheese is melted.
Top with the rest of the toppings! We did avocado, jalapeños, cilantro, dollops of salsa, and then I did dollops of greek yogurt on my portion (because Thomas doesn't love it on his)! Enjoy!