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Mini Sweet Potato Nacho Skillet Cups are not just a delightful dish; they are also a canvas for your culinary creativity. Adjusting the flavor profile or customizing the recipe to meet dietary preferences can enhance your experience and make it uniquely yours.

Mini Sweet Potato Nacho Skillet Cups

Discover the delicious blend of flavors in Mini Sweet Potato Nacho Skillet Cups! This innovative snack combines the earthy sweetness of roasted sweet potatoes with savory toppings like black beans, cheese, and fresh herbs. Perfect for entertaining or cozy nights in, these customizable cups cater to various dietary preferences. Packed with nutrients and easy to prepare, they make for a satisfying and healthy treat that appeals to everyone. Enjoy a creative cooking adventure with this versatile recipe!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon cumin

Salt and pepper, to taste

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 cup shredded cheese (cheddar or a dairy-free alternative)

1 jalapeño, sliced (optional)

½ cup diced tomatoes

¼ cup fresh cilantro, chopped

½ avocado, diced

Sour cream or Greek yogurt (for topping, optional)

Lime wedges (for serving)

Instructions
 

Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). In a mixing bowl, toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until well coated. Spread them on a baking sheet in a single layer.

    Roast the Sweet Potatoes: Roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through to ensure even cooking.

      Assemble the Skillet Cups: Once the sweet potatoes are done, reduce the oven temperature to 375°F (190°C). In a large, oven-safe skillet (or individual mini skillets), layer the roasted sweet potatoes at the bottom. Add the black beans, corn, and diced tomatoes evenly over the sweet potatoes.

        Add Cheese and Bake: Sprinkle the shredded cheese over the top of your skillet cup mixture. Optionally, arrange the jalapeño slices on top for a kick. Place the skillet (or mini skillets) into the oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.

          Garnish and Serve: Remove from the oven and let cool for a few minutes. Top with chopped cilantro and diced avocado. If desired, add a dollop of sour cream or Greek yogurt. Serve with lime wedges on the side for squeezing over the cups.

            Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6