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If you're searching for a snack or appetizer that is not only delicious but also packed with nutrients, look no further than Sweet Potato Chili Nacho Cups. This inventive recipe combines the wholesome goodness of sweet potatoes with a flavorful chili filling, making it an ideal option for gatherings, family meals, or even casual snacking. With their vibrant colors and enticing flavors, these nacho cups are sure to impress your guests while also catering to a variety of dietary preferences, including vegetarian and gluten-free diets.

Sweet Potato Chili Nacho Cups

Discover the ultimate snack with Sweet Potato Chili Nacho Cups! These delicious and nutritious bite-sized treats combine the natural sweetness of roasted sweet potatoes with a savory chili filling. Perfect for gatherings, game days, or casual snacking, they're vegetarian and gluten-free friendly. Packed with vitamins, fiber, and flavor, each cup is a guilt-free indulgence that impresses guests and satisfies cravings. Enjoy a creative and healthier twist on nachos!
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Ingredients
  

2 large sweet potatoes, peeled and cut into 1-inch cubes

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon chili powder

Salt and pepper to taste

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

1 can (15 oz) diced tomatoes with green chilies

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

1 teaspoon cumin

1/2 teaspoon oregano

1/2 cup shredded cheese (cheddar or a dairy-free alternative)

1/4 cup sour cream or Greek yogurt (optional)

Fresh cilantro, chopped (for garnish)

Jalapeño slices (for garnish)

Instructions
 

Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). In a large bowl, toss the sweet potato cubes with olive oil, smoked paprika, garlic powder, chili powder, salt, and pepper until evenly coated.

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

      Cook the Chili Filling: In a large skillet over medium heat, combine the black beans, diced tomatoes (with juices), corn, cumin, oregano, salt, and pepper. Stir well to combine. Cook for about 10 minutes, allowing the mixture to warm and the flavors to meld together.

        Assemble the Cups: Once the sweet potatoes are done, remove them from the oven and lower the temperature to 350°F (175°C). In a muffin tin, place a layer of roasted sweet potatoes at the bottom, pressing them down gently. Top each one with the chili mixture, then sprinkle with shredded cheese.

          Bake the Nacho Cups: Bake the tin in the oven for an additional 10-15 minutes, or until the cheese has melted and is bubbly.

            Garnish and Serve: Once out of the oven, let the nacho cups cool slightly. Drizzle with sour cream or Greek yogurt (if using), and sprinkle freshly chopped cilantro and jalapeño slices on top for an extra kick. Serve warm and enjoy!

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12 nacho cups