Get ready to transform your ordinary mealtime into an extraordinary culinary adventure with these irresistible Sneaky Sweet Potato Cups! Imagine crispy, golden-edged sweet potato shells packed with vibrant flavors, melted cheese, and a southwest-inspired twist that will make your taste buds dance with joy. Whether you're looking for a crowd-pleasing appetizer, a creative side dish, or a light meal that packs a nutritional punch, these cups are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cups
Ingredients
- 2 medium sweet potatoes
- 1/2 cup black beans, rinsed
- 1/2 cup corn
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray or olive oil.
- Wash and peel the sweet potatoes. Using a box grater or food processor, shred the sweet potatoes into fine, uniform strands.
- In a large mixing bowl, combine the shredded sweet potatoes, thoroughly rinsing the black beans and corn. Mix in the cumin, chili powder, salt, and pepper, ensuring even distribution of spices.
- Press the sweet potato mixture firmly into each muffin cup, creating a thin, even layer along the bottom and sides, forming cup-like shapes.
- Bake the sweet potato cups in the preheated oven for 15-20 minutes until the edges start to crisp and turn golden brown.
- Remove from oven and carefully sprinkle shredded cheese into each cup. Return to oven and bake for an additional 5-7 minutes until cheese is melted and bubbly.
- Let the sweet potato cups cool in the tin for 5 minutes, then carefully remove using a small spatula or knife.
- Serve warm as a appetizer, side dish, or light meal. Optional: garnish with fresh cilantro or a dollop of sour cream.
Tips
- Moisture is Key: Make sure to thoroughly drain your black beans and corn to prevent soggy potato cups. Pat them dry with a paper towel if needed.
- Grate Uniformly: Use a box grater or food processor to create consistent sweet potato strands. This ensures even cooking and a perfect texture.
- Press Firmly: When forming the cups, press the sweet potato mixture firmly and evenly against the muffin tin sides and bottom. This helps create a crispy, stable shell.
- Don't Overcrowd: Leave a little space between ingredients to allow for proper crisping and melting.
- Cheese Timing: Add cheese in the last 5-7 minutes of baking to prevent burning and ensure a perfectly melted, bubbly top.
- Cool Slightly: Let the cups rest for 5 minutes after baking to help them set and make removal easier.
- Make Ahead: You can prepare the sweet potato mixture in advance and store in the refrigerator for quick assembly later.Pro Tip: For extra flavor, experiment with different cheese blends or add a sprinkle of fresh herbs like cilantro or green onions before serving!
Nutrition Facts
Calories: 45kcal
Carbohydrates: 7g
Protein: 2g
Fat: 1g
Saturated Fat: 1g
Cholesterol: 3mg
