Preheat oven to 400°F (200°C). Place sweet potato on a foil-lined large baking sheet and drizzle with oil, tossing to coat evenly. Spread in a single layer and sprinkle with salt, garlic powder and paprika. Bake for 20 minutes, stirring once, until tender-crisp.
Meanwhile, heat a lightly oiled nonstick pan over medium-high heat. In batches, cook steaks for 2 minutes per side. Transfer to a cutting board, let cool slightly, then cut into bite-size pieces. Place beef in a medium bowl and add green onions, beans, corn and barbecue sauce, tossing to coat; set aside.
Spread half the tortilla chips in a single layer on top of sweet potatoes. Top with half the beef mixture, then half each of the mozzarella and Cheddar. Repeat layers of chips, beef and cheeses. Bake for 10 to 12 minutes or until heated through and cheese is melted. Serve immediately, topped with tomatoes, olives, cilantro and shredded lettuce. Serve salsa, sour cream, guacamole and jalapeños on the side, as desired.
Tip: Use your food processor to shred the sweet potatoes, for speedier prep.
Courtesy of Best of Bridge Weekday Suppers by Sylvia Kong & Emily Richards © 2018 www.robertrose.ca. Reprinted with permission. Available where books are sold.

Image credit: Matt Johnannsson, Reflector Inc.