Peel sweet potatoes and cut in large chunks. Boil in a small pot of water for about 20 minutes or until tender.
To make the vegan cheese sauce in a blender combine cooked sweet potato with: 1/4 cup Franks Red Hot Sauce, 1/4 cup nutritional yeast, 1/2 tsp onion powder, 1 cup almond milk, the juice of one lemon, salt to taste. Blend until smooth.
In two small pots warm the sweet potato cheese sauce and warm the chili.
Layer the corn chip in a ten inch pie or tart pan. Then top with vegan chili and cheese sauce when ready to serve. Add chopped green onion, cilantro, and guacamole if desired.