Preheat the oven to 375 degrees F.

Heat a large skillet over medium high heat and add the olive oil. When the oil shimmers, add the onion and sweet potato and cook until it begins to caramelize, about 5 minutes. Add the garlic and cook 30 seconds. Add the turkey and cook until cooked through, breaking up the meat as it cooks, about 8-10 minutes. Stir in the chipotle chile powder, cumin and a large pinch of both salt and pepper. Add 1/2 cup of water to the skillet, and cook, stirring occasionally until the water is evaporated. Remove from the heat and stir in the cilantro, green chiles and black beans.

Arrange the chips in a single layer on a large baking sheet. Sprinkle half of the cheese over the chips and then spoon over an even layer of the turkey. Add the remaining cheese. Transfer to the oven and bake for 10-15 minutes or until the cheese has melted.

Meanwhile, make the yogurt. In a small bowl, combine the yogurt, jalapeno, lime juice and salt. Taste and add salt if needed.

To serve, top the nachos with mango, cilantro and jalapeno yogurt. Enjoy!