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Cut the sweet potatoes into ¼-inch slices. Place the slices in a large bowl, sprinkle with 1 to 1 ½ tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 1 teaspoon kosher salt, and stir to thoroughly coat both sides of all slices. Place on a baking sheet lined with parchment paper (for easy cleanup). Bake 10 minutes on one side, then remove from the oven, flip all rounds, and bake another 10 minutes until soft. While the potatoes bake, thinly slice the green onions (both the white and green parts).
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When the potatoes are done, remove them from oven and add a dot of hot sauce on each round (or more, if you love heat). Top each round with shredded cheese and wait a few minutes for the cheese to melt (the potatoes will be hot enough at this point to melt the cheese).
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To serve, place the rounds on a platter. Add a dollop of sour cream on each round, and garnish with sliced green onions. (Tip- To make it easier to dollop, you can mix the sour cream in a bowl with a few drops of water to loosen it).
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