Preheat the oven to 350°F.

Working in batches, spread some of the sweet potatoes over a baking sheet, minimizing how many potatoes overlap. Lightly spray with nonstick spray and sprinkle lightly with salt. Bake for about 25 minutes, flipping halfway through. (Note: you can do two sheets at a time. When tossing halfway through, also switch the racks that the baking sheets are sitting on to ensure even baking). Some potatoes may still be a little soft. Let cool for 5 minutes. Any potatoes that are still soft, put back in the oven for another 5 minutes. Repeat until all of the potatoes are baked and potato chip crispy. Turn the oven off.

Meanwhile, make the refried beans by adding the pinto beans, chipotle in adobo sauce, chili powder, cumin, lime juice, and salt to a food processor. Process until smooth.

Cook the chorizo in a frying pan, breaking up the sausage as it cooks into smaller crumbles. Cook until browned through 5 to 8 minutes. Remove from the heat. If desired, remove the sausage from the pan with a slotted spoon and drain on paper towels.

Prepare the pico de gallo by adding the tomatoes, white onion, jalapeño, cilantro, lime juice, and salt and pepper to taste to a medium bowl. Stir to combine.

Set a rack to the second slot in the oven. Turn the broiler to high. Arrange the sweet potato chips on a baking sheet (see note if doing corn tortilla chips and sweet potato chips). Using the back of a spoon or rubber spatula, carefully spread the pinto beans over the chips, spreading as well as possible. Sprinkle the cheese evenly over the chips and then add the chorizo evenly over the top. Place under the broiler for 2 to 3 minutes, or until the cheese melts and lightly browns (keep a close eye on it!).

Remove from the oven, spread pico de gallo and guacamole over the top and garnish with cilantro, if desired.

Place on oven mitts in the center of your table and dig in! Serve with sides of sour cream. Enjoy!