Mini Sweet Potato Nacho Skillet Cups

Nachos have long been a beloved snack or appetizer, known for their satisfying crunch and endless topping possibilities. Whether enjoyed at a sports event, a party, or as a late-night treat, traditional nachos often feature fried tortilla chips piled high with melted cheese, jalapeños, and various toppings. However, as health consciousness continues to rise among food enthusiasts, many are seeking alternatives that not only satisfy cravings but also align with healthier eating habits. Enter the Mini Sweet Potato Nacho Skillet Cups—a delightful and nutritious twist on the classic nacho experience.

Looking for a healthier snack idea? Try Mini Sweet Potato Nacho Skillet Cups for a delicious twist on classic nachos! These mini cups use sweet potatoes as a nutritious base, providing fiber, vitamins, and a naturally sweet flavor. Topped with black beans, corn, cherry tomatoes, and cheese, they are both satisfying and visually appealing. Perfect for any gathering or meal prep, these nacho cups will please your taste buds without the guilt. Enjoy the blend of flavors and textures in every bite!

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Ingredients

2 large sweet potatoes, peeled and cubed

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper, to taste

1 cup black beans, rinsed and drained

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

1 cup cherry tomatoes, halved

1 cup shredded cheese (cheddar or Monterey Jack)

1/4 cup sliced jalapeños (optional)

Fresh cilantro, for garnish

Avocado crema (optional for serving)

Instructions

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

Prepare the Sweet Potatoes: In a large bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until well coated.

Roast the Sweet Potatoes: Spread the sweet potatoes in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until they are tender and lightly golden, tossing halfway through cooking for even roasting.

Build the Skillet Cups: Once roasted, remove the sweet potatoes from the oven and let them cool slightly. Reduce the oven temperature to 350°F (175°C).

Create Cups in a Skillet: In a large oven-safe skillet (or a cast-iron skillet), add the roasted sweet potatoes at the bottom. Use the back of a spoon to create small indentations or cups among the sweet potatoes for your toppings.

Add Toppings: Evenly distribute the black beans, corn, halved cherry tomatoes, optional jalapeños, and shredded cheese over the sweet potatoes.

Bake the Skillet: Return the skillet to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbling.

Garnish and Serve: Remove from the oven and let cool for a few minutes. Top with freshly chopped cilantro. Serve with avocado crema if desired.

Enjoy: Dig in with a fork or scoop the delicious nacho mix onto tortilla chips for an extra crunch!

Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings