Sweet potatoes contain 400% more beta-carotene than carrots, making these taco cups accidentally more nutritious than salad.
Sweet Potato Taco Cups
Savor the flavor of these mouthwatering Sweet Potato Taco Cups! Crafted from perfectly baked sweet potatoes, these delightful bites are stuffed with seasoned taco meat and finished off with zesty Rotel and gooey cheese that melts in your mouth. Perfect for game day or a fun family dinner, these cups are a tasty twist on traditional tacos!
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- cilantrooptional
- baked sweet potatoes
🥛Dairy & Eggs(2)
- shredded Mexican cheese (240 ml)
- sour creamoptional
🫙Pantry Staples(1)
- Rotel (240 ml)
📦Other(1)
- taco meat (240 ml)
👨🍳 Instructions
- 1
Squeeze baked sweet potatoes into a jumbo-sized muffin tin.
- 2
Press another jumbo muffin tin down on the sweet potatoes to create cavities.
- 3
Fill each cavity with a hefty scoop of taco meat.
- 4
Add a scoop of Rotel on top of each one.
- 5
Sprinkle shredded Mexican cheese on top.
- 6
Preheat the oven to 350 degrees.
- 7
Bake for about 10 minutes to melt the cheese.
- 8
Scoop out the sweet potato cups onto a plate.
- 9
Top with cilantro and sour cream, if desired.
💡 Pro Tips
- ✓Bake sweet potatoes at 425°F for 45-60 minutes until they reach 205°F internal temperature, then cool completely before handling - this converts starches to sugars and firms the flesh for better molding.technique425°F, 205°F internal temp
- ✓Press the second muffin tin with 10-15 pounds of force and hold for 30 seconds to create uniform 1/2-inch thick walls that won't collapse during baking.technique10-15 lbs pressure, 30 seconds
- ✓Drain taco meat for 2-3 minutes on paper towels before filling cups to remove excess fat that would make sweet potato walls soggy and unstable.timing2-3 minutes
- ✓Use a 2:1 ratio of sharp cheddar to Monterey Jack in your Mexican cheese blend - sharp cheddar melts at 150°F and provides structure while Monterey Jack adds creaminess.ingredient2:1 ratio, 150°F melt point
- ✓Let filled cups rest 5 minutes before the final bake so ingredients reach similar temperatures, preventing cheese from seizing when it hits cold fillings.timing5 minutes
Share this recipe
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Sweet potatoes contain 400% more beta-carotene than carrots, making these taco cups accidentally more nutritious than salad.
Sweet Potato Taco Cups
Savor the flavor of these mouthwatering Sweet Potato Taco Cups! Crafted from perfectly baked sweet potatoes, these delightful bites are stuffed with seasoned taco meat and finished off with zesty Rotel and gooey cheese that melts in your mouth. Perfect for game day or a fun family dinner, these cups are a tasty twist on traditional tacos!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- cilantrooptional
- baked sweet potatoes
🥛Dairy & Eggs(2)
- shredded Mexican cheese (240 ml)
- sour creamoptional
🫙Pantry Staples(1)
- Rotel (240 ml)
📦Other(1)
- taco meat (240 ml)
👨🍳 Instructions
- 1
Squeeze baked sweet potatoes into a jumbo-sized muffin tin.
- 2
Press another jumbo muffin tin down on the sweet potatoes to create cavities.
- 3
Fill each cavity with a hefty scoop of taco meat.
- 4
Add a scoop of Rotel on top of each one.
- 5
Sprinkle shredded Mexican cheese on top.
- 6
Preheat the oven to 350 degrees.
- 7
Bake for about 10 minutes to melt the cheese.
- 8
Scoop out the sweet potato cups onto a plate.
- 9
Top with cilantro and sour cream, if desired.
💡 Pro Tips
- ✓Bake sweet potatoes at 425°F for 45-60 minutes until they reach 205°F internal temperature, then cool completely before handling - this converts starches to sugars and firms the flesh for better molding.technique425°F, 205°F internal temp
- ✓Press the second muffin tin with 10-15 pounds of force and hold for 30 seconds to create uniform 1/2-inch thick walls that won't collapse during baking.technique10-15 lbs pressure, 30 seconds
- ✓Drain taco meat for 2-3 minutes on paper towels before filling cups to remove excess fat that would make sweet potato walls soggy and unstable.timing2-3 minutes
- ✓Use a 2:1 ratio of sharp cheddar to Monterey Jack in your Mexican cheese blend - sharp cheddar melts at 150°F and provides structure while Monterey Jack adds creaminess.ingredient2:1 ratio, 150°F melt point
- ✓Let filled cups rest 5 minutes before the final bake so ingredients reach similar temperatures, preventing cheese from seizing when it hits cold fillings.timing5 minutes