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In recent years, the culinary landscape has witnessed a significant shift towards healthier and more creative taco alternatives. As people become increasingly health-conscious, traditional taco fillings are being reimagined to incorporate nutritious ingredients that do not compromise on flavor. One such innovative recipe gaining popularity is the Sweet Potato Chicken Taco Cups. These delightful bites not only provide a wholesome meal but also bring a unique twist to the classic taco experience.

Sweet Potato Chicken Taco Cups

Discover a delicious and nutritious twist on tacos with Sweet Potato Chicken Taco Cups! This recipe combines the natural sweetness of roasted sweet potatoes with flavorful ground chicken, making it a satisfying option for any meal. Packed with vitamins and fiber, these taco cups are not only tasty but also healthy. Perfect as a lunch, dinner, or appetizer, they are easy to customize with different proteins and toppings. Try them today for a guilt-free indulgence!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 lb (approximately 450g) ground chicken

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon smoked paprika

Salt and pepper, to taste

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

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

1/2 cup shredded cheese (cheddar or Mexican blend)

1 avocado, diced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

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

    Prepare the Sweet Potato Cups:

      - Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet.

        - Roast in the oven for 25-30 minutes, until they are tender and slightly caramelized.

          Cook the Chicken Mixture:

            - In a large skillet over medium heat, add a bit more olive oil if needed.

              - Sauté the chopped onion until translucent, about 3-4 minutes, then add the minced garlic and cook for another minute.

                - Add the ground chicken to the skillet, cooking until fully browned (about 5-7 minutes).

                  - Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes to incorporate the spices.

                    - Mix in the black beans and corn, cooking until warmed through.

                      Assemble the Taco Cups:

                        - Once the sweet potatoes are done roasting, reduce the oven temperature to 350°F (175°C).

                          - In muffin tins, use the roasted sweet potato pieces as the cup base, packing them tightly into each muffin mold.

                            - Spoon the chicken mixture evenly into each sweet potato cup.

                              - Top each cup with shredded cheese.

                                Bake Again:

                                  - Return the muffin tin to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.

                                    Garnish and Serve:

                                      - Remove from the oven and let cool slightly. Top each taco cup with diced avocado and fresh cilantro. Serve with lime wedges on the side.

                                        Prep Time, Total Time, Servings: 15 min | 1 hr | 4-6 servings