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In today's fast-paced world, the quest for healthy snacking options has become increasingly important. As people strive to maintain a balanced diet without sacrificing flavor, sweet potatoes have emerged as a nutritious alternative that is gaining traction in modern cooking. Rich in vitamins, minerals, and fiber, sweet potatoes not only satisfy cravings but also provide a wealth of health benefits. Among the many delightful ways to incorporate sweet potatoes into your meals, Sweet Potato Nacho Casserole Cups stand out as a versatile dish that can easily transition from an appetizer to a main course.

Sweet Potato Nacho Casserole Cups

Discover a delicious and nutritious twist on your favorite snack with Sweet Potato Nacho Casserole Cups! These bite-sized treats are perfect for parties, family dinners, or meal prep. Made with roasted sweet potatoes as the base, they're filled with a savory mix of black beans, corn, and fresh veggies, topped with melty cheese. Customize them to fit any dietary needs and enjoy a flavorful dish that's both satisfying and healthy. Perfect for any occasion!
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Ingredients
  

2 large sweet potatoes, peeled and cubed

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 cup cherry tomatoes, halved

1/2 cup diced red onion

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

1 tsp chili powder

1 tsp cumin

1/2 tsp paprika

Salt and pepper to taste

1 tbsp olive oil

1 ripe avocado, diced (for topping)

Fresh cilantro, chopped (for garnish)

Greek yogurt or sour cream (for drizzle, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Cook the Sweet Potatoes: Boil a pot of water and add the cubed sweet potatoes. Cook for about 10-15 minutes, or until fork-tender. Drain and then transfer to a large mixing bowl. Use a fork or potato masher to mash them slightly, leaving some chunks for texture.

      Season the Sweet Potatoes: Add olive oil, chili powder, cumin, paprika, salt, and pepper to the sweet potatoes. Mix well to combine.

        Prepare the Casserole Cups: In a muffin tin, grease each cup lightly with olive oil or cooking spray. Take about 2-3 tablespoons of the mashed sweet potato mixture and press it into the bottom and up the sides of each muffin cup, forming a small shell.

          Layer the Filling: Add a few tablespoons of black beans, corn, diced red onion, and halved cherry tomatoes into each sweet potato cup. Top each cup generously with shredded cheddar cheese.

            Bake the Cups: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the edges of the sweet potato cups are slightly crispy.

              Assemble and Serve: Once out of the oven, let the casserole cups cool for a few minutes. Carefully remove them from the muffin tin. Top each cup with diced avocado, a drizzle of Greek yogurt or sour cream, and a sprinkle of chopped cilantro for freshness.

                Enjoy: Serve warm as a delicious appetizer or main dish!

                  Prep Time, Total Time, Servings: 20 mins | 45 mins | 12 servings