Sweet Potato Taco Cups Recipe

Name: Sweet Potato Taco Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Medium Sweet Potatoes; 1/4 cups Plain Greek Yogurt; 1 teaspoon Olive Oil; 1 whole Jalapeno, Seeded And Chopped Fine; 1 whole Red Pepper, Diced Small; 1/2 cups Red Onion, Finely Diced; 1 clove Garlic, Minced; 2 teaspoons Chili Powder; 1- 1/2 teaspoon Cumin; 1 teaspoon Salt; 1/2 teaspoons Pepper; 1 cup Canned Black Beans, Rinsed; 1/2 cups Cilantro, Chopped; 2 Tablespoons Lime Juice (juice From 1 Lime); 24 whole Wonton Wrappers; 1 cup Shredded Sharp Cheddar Cheese

Servings: persons

2 whole Medium Sweet Potatoes
1/4 cups Plain Greek Yogurt
1 teaspoon Olive Oil
1 whole Jalapeno, Seeded And Chopped Fine
1 whole Red Pepper, Diced Small
1/2 cups Red Onion, Finely Diced
1 clove Garlic, Minced
2 teaspoons Chili Powder
1- 1/2 teaspoon Cumin
1 teaspoon Salt
1/2 teaspoons Pepper
1 cup Canned Black Beans, Rinsed
1/2 cups Cilantro, Chopped
2 Tablespoons Lime Juice (juice From 1 Lime)
24 whole Wonton Wrappers
1 cup Shredded Sharp Cheddar Cheese

1
Preheat oven to 400 degrees F. Place sweet potatoes on a parchment-lined baking sheet and roast for 4550 minutes, or until fork tender.
2
Allow to cool for 510 minutes, or until you can handle them, and then slice them in half and scoop out the flesh.
3
Mash the sweet potato flesh together with the yogurt.
4
While sweet potatoes are roasting, heat olive oil in a frying pan over medium heat.
5
Add jalapeno, red pepper, red onion, garlic, chili powder, cumin, salt and pepper and saute until vegetables are softened, about 34 minutes.
6
Remove from heat and stir in black beans, cilantro and lime juice.
7
Add vegetable mixture to the mashed sweet potatoes and stir to combine.
8
Increase oven temperature to 425 degrees F. Lightly spray 2 muffin tins (24 cups) with cooking spray and press one wonton wrapper into each muffin cup, pressing it into the bottom and up the sides to form a cup.
9
Spray the tops of the wonton wrappers with cooking spray.
10
Place the muffin tin in the oven and bake for 10 minutes, or until wrappers are crispy.
11
Spoon sweet potato filling into the wonton cups, about 2 tablespoons per cup.
12
Top with shredded cheddar cheese.
13
Bake for another 1015 minutes until cheese is melted and bubbly.
14
Remove from the muffin tin and serve with salsa and sour cream.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 whole Medium Sweet Potatoes, 1/4 cups Plain Greek Yogurt, 1 teaspoon Olive Oil, 1 whole Jalapeno, Seeded And Chopped Fine, and more.

Yes, Sweet Potato Taco Cups falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato Taco Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions