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In recent years, there has been a notable shift towards healthy comfort food, as more people are seeking ways to indulge their cravings without compromising their health. This growing trend reflects a desire for meals that not only satisfy but also nourish the body. Among the various recipes that have gained traction, Sweet Potato Nacho Casserole Cups stand out as a delectable and nutritious alternative to traditional nachos. Blending the rich flavors of nachos with the wholesome goodness of sweet potatoes, this dish offers a unique culinary experience that is both comforting and health-conscious.

Sweet Potato Nacho Casserole Cups

Delight in the healthy twist on a classic with Sweet Potato Nacho Casserole Cups! This recipe combines the nutritious goodness of sweet potatoes with black beans, corn, and a melty cheese topping, creating a satisfying dish that's perfect for any gathering. Packed with vitamins and fiber, these cups are not just delicious but also a great way to enjoy comfort food while nourishing your body. Explore the flavors and share this fun, customizable dish with family and friends!
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Ingredients
  

2 large sweet potatoes, scrubbed and pierced with a fork

1 can (15 oz) black beans, rinsed and drained

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

1 cup cherry tomatoes, halved

1 cup shredded sharp cheddar cheese

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon garlic powder

Salt and pepper to taste

1/2 cup salsa (mild or spicy, based on preference)

1 avocado, diced (for topping)

Fresh cilantro, chopped (for topping)

Sour cream or Greek yogurt (for serving, optional)

Instructions
 

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

    Cook Sweet Potatoes: Place pierced sweet potatoes on a baking sheet and roast in the preheated oven for 45-55 minutes, or until fork-tender. Allow them to cool slightly, then peel the skin off and mash in a bowl.

      Prepare Filling: In a large mixing bowl, combine the black beans, corn, cherry tomatoes, smoked paprika, cumin, garlic powder, salsa, salt, and pepper. Mix well to combine.

        Assemble Cups: Once the sweet potatoes are mashed, take a muffin tin and grease it lightly. Scoop about 2 tablespoons of mashed sweet potato into each muffin cup, pressing down slightly to form a base. Add a generous tablespoon of the bean mixture over the sweet potato base in each cup. Top each cup with a sprinkle of shredded cheddar cheese.

          Bake: Place the muffin tin in the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

            Garnish: Remove from the oven and let the cups cool for a few minutes before carefully removing them from the muffin tin. Top each cup with diced avocado and fresh cilantro.

              Serve: Serve warm with a dollop of sour cream or Greek yogurt on the side if desired. Enjoy your Sweet Potato Nacho Casserole Cups!

                Prep Time, Total Time, Servings: 15 min | 1 hr 10 min | 12 cups