Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or a silicone mat.
Toss the sweet potato fries in olive oil, chili powder, salt, and pepper. Spread them out in an even layer on the baking sheet. Bake for 35 to 40 minutes, flipping halfway through, until tender and lightly browned.
In the meantime, prep the toppings. Drain and rinse the beans, chop the scallions, tomatoes, and cilantro, and dice the avocado. Make the lime yogurt sauce by whisking together the ingredients in a small bowl. Taste and adjust seasonings as desired. You can also add small amounts of water to thin the sauce if needed.
When the fries are finished baking, top them with the beans, scallions, and tomatoes. Sprinkle the Mexican cheese on top. Put them back in the oven for about 5 minutes until the cheese is melted.
Add the rest of the toppings: avocado, cilantro, and lime yogurt sauce. Serve and enjoy!
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Leftovers and reheating: These are best enjoyed right away but you can keep leftovers in the fridge for a couple of days. Reheat on a baking sheet at 300 degrees F for 15 minutes. Try to avoid adding toppings that will make the fries soggy (avocado, lime yogurt sauce, etc) if you know you have to reheat them later.