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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.
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2
Allow to cool for 510 minutes, or until you can handle them, and then slice them in half and scoop out the flesh.
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3
Mash the sweet potato flesh together with the yogurt.
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4
While sweet potatoes are roasting, heat olive oil in a frying pan over medium heat.
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5
Add jalapeno, red pepper, red onion, garlic, chili powder, cumin, salt and pepper and saute until vegetables are softened, about 34 minutes.
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6
Remove from heat and stir in black beans, cilantro and lime juice.
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7
Add vegetable mixture to the mashed sweet potatoes and stir to combine.
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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.
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9
Spray the tops of the wonton wrappers with cooking spray.
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10
Place the muffin tin in the oven and bake for 10 minutes, or until wrappers are crispy.
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11
Spoon sweet potato filling into the wonton cups, about 2 tablespoons per cup.
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12
Top with shredded cheddar cheese.
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13
Bake for another 1015 minutes until cheese is melted and bubbly.
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14
Remove from the muffin tin and serve with salsa and sour cream.
