With a mandolin or a sharp knife, carefully cut the sweet potatoes into ¹⁄₁₆-inch (1 mm) thick slices.
3. Step
Place the sweet potato slices in a large bowl, add the salt, pepper, paprika, garlic powder, and onion powder, and toss the potatoes until evenly coated.
4. Step
Let sit for about 20 minutes, until water releases from the sweet potatoes and the slices are soft and flexible.
5. Step
Brush the cups of a 12-cup muffin tin with the olive oil.
6. Step
Arrange 5 sweet potato slices around the sides of a muffin cup, overlapping slightly. Place 1 slice on the bottom to create a flower. Repeat with the remaining potato slices. Sprinkle a bit of cheese in the bottom of each cup.
7. Step
Bake for 10 minutes until the cheese has melted and the sweet potato slices are tender.
8. Step
Remove the potato cups from the oven and reduce the oven temperature to 300°F (150°C).
9. Step
Add your desired fillings to the cups. Season with salt and pepper.
10. Step
Bake for another 20-25 minutes, or until the eggs are completely cooked and/or the vegetables are tender. Let cool for about 5 minutes.
