Sweet Potato Taco Cups

Preheat oven to 400ºF. Place sweet potatoes on a parchment-lined baking sheet and roast for 45–50 minutes, or until 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 sweet potatoes are roasting, heat olive oil in a frying pan over medium heat. Add jalapeno, red pepper, red onion, garlic, chili powder, cumin, salt and pepper and saute until vegetables are softened, about 3–4 minutes. Remove from heat and stir in black beans, cilantro and lime juice.

Add vegetable mixture to the mashed sweet potatoes and stir to combine.

Increase oven temperature to 425ºF. 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 wrappers are crispy.

Spoon sweet potato filling into the wonton cups, about 2 tablespoons per cup. Top with shredded cheddar cheese. Bake for another 10–15 minutes until cheese is melted and bubbly. Remove from the muffin tin and serve with salsa and sour cream.