• Prep Time: 20 mins
  • Cooking Time: 65 mins
  • Serves: 24

Sweet Potato Taco Cups

  • Recipe Submitted by on

 Ingredients List

  • 2 medium sweet potatoes
  • 1/4 cup plain Greek yogurt (or sour cream)
  • 1 teaspoon olive oil
  • 1 jalapeno, seeded and chopped finely
  • 1 red pepper, diced small
  • 1/2 cup red onion, finely diced
  • 1 clove garlic, minced
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup canned black beans, rinsed
  • 1/4-1/2 cup cilantro, chopped
  • 2 tablespoons lime juice (juice of 1 lime)
  • 1 cup shredded sharp cheddar cheese
  • 24 wonton wrappers


Preheat the oven to 400 degrees F. Place the sweet potatoes on a parchment lined baking sheet and roast for 45-50 minutes, or until they are fork tender. Allow to cool for 5-10 minutes, or until you can handle them, and then slice them in half and scoop out the flesh. Mash the sweet potato flesh together with the yogurt.
While the sweet potatoes are roasting, heat the olive oil in a frying pan over medium heat. Add the jalapeno, red pepper, red onion, garlic, chili powder, cumin, salt and pepper and saute until the vegetables are softened, about 3-4 minutes. Remove from the heat and stir in the black beans, cilantro and lime juice.
Add the vegetable mixture to the mashed sweet potatoes and stir to combine.
Increase the 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. Spray the tops of the wonton wrappers with cooking spray. Place the muffin tin in the oven and bake for 10 minutes, or until the wrappers are crispy.
Spoon the sweet potato filling into the wonton cups, about 2 tablespoons per cup. Top with shredded cheddar cheese. Bake for another 10-15 minutes until the cheese is melted and bubbly. Remove from the muffin tin and serve with salsa and sour cream.

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