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Nachos have long been a beloved dish, celebrated for their fun presentation and endless versatility. Whether served as a party appetizer, a game day snack, or a quick weeknight dinner, nachos have earned their place in the hearts of many food enthusiasts. The classic combination of crispy tortilla chips, melted cheese, and savory toppings can be adapted to suit a variety of tastes, making it a go-to option for gatherings and casual meals alike. However, as more people seek healthier alternatives to traditional comfort foods, creative adaptations are emerging that cater to both flavor and nutrition.

Sweet Potato Nacho Casserole Cups

Discover a delicious and healthier twist on traditional nachos with Sweet Potato Nacho Casserole Cups! These bite-sized treats swap out classic tortilla chips for tasty and nutritious sweet potatoes, packed with vitamins and fiber. Perfect for parties or quick meals, this adaptable recipe accommodates various dietary preferences while providing a flavorful explosion with every bite. Your friends and family are sure to love this fun, nutritious dish!
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Ingredients
  

2 large sweet potatoes

1 cup black beans, drained and rinsed

1 cup corn, frozen or canned

1 cup cherry tomatoes, halved

1 cup shredded cheddar cheese (or vegan cheese)

1/2 cup diced red onion

1 jalapeño, diced (optional for heat)

1 tsp smoked paprika

1 tsp cumin

1 tsp garlic powder

Salt and pepper to taste

Fresh cilantro or green onions for garnish

Avocado slices for topping

Instructions
 

Preheat the oven to 400°F (200°C).

    Prepare the sweet potatoes: Wash and dry the sweet potatoes. Pierce them with a fork a few times and place them on a baking sheet. Bake for about 40-45 minutes or until they are fork-tender.

      Make the sweet potato base: Once the sweet potatoes are cooked, allow them to cool slightly. Cut them in half lengthwise, scoop out some of the flesh (leaving a bit to keep the skins sturdy), and mash it in a bowl. Season with salt, pepper, smoked paprika, cumin, and garlic powder.

        Mix the filling: In a separate bowl, combine the black beans, corn, halved cherry tomatoes, red onion, and jalapeño, if using. Add half of the shredded cheese and mix until well combined.

          Assemble the cups: Preheat your oven to 375°F (190°C). Line a muffin tin with parchment paper cups or spray with non-stick spray. Fill each sweet potato skin with the mashed sweet potato mixture about halfway, then top with the bean and corn mixture, pressing down gently. Finally, sprinkle the remaining cheese on top of each cup.

            Bake: Place the muffin tin in the oven and bake for about 15-20 minutes until the tops are golden and the cheese is melted.

              Serve: Remove the cups from the oven and let them cool for a few minutes. Garnish with fresh cilantro or green onions and avocado slices on top. Enjoy your delicious Sweet Potato Nacho Casserole Cups warm!

                Prep Time, Total Time, Servings: 15 mins | 1 hour | 12 cups