Sweet Potato Noodle Ham and Cheese Cups

gluten freemeat & poultry
Sweet Potato Noodle Ham and Cheese Cups

Take your ham and cheese to the next level with these Sweet Potato Ham and Cheese Cups, made with spiralized sweet potatoes, egg, ham, and Cheddar cheese.

Sweet Potato Noodle Ham and Cheese Cups

True story: for one full year, I requested a ham and cheese sandwich for lunch. My mother used to always say, “Ali, please – anything else today!!” but I’d always say, “I want a ham and cheese!” I was a teenager who knew what she wanted, haha!

Sweet Potato Noodle Ham and Cheese Cups

Ham and cheese is the perfect combo, because you get that salty ham and that savory, gooey cheese. Here, we’re using the same classic combo but ditching the bread and instead, using spiralized sweet potatoes for a little sweetness. If you’ve made these before, get ready for a better, easier version!

These are a hit with my kids, because they come in a muffin (aka “cup”) form and they love everything that comes as a muffin. Plus, they love sweet potatoes! And while they don’t like ham, the ham isn’t the main event of these cups, so the subtle salty taste lures them in.

Sweet Potato Noodle Ham and Cheese Cups

If you don’t have ham, you could substitute hot dogs here! I love Applegate’s turkey hot dogs or if you want a fancier version, try pancetta (you’ll need to cook it entirely before adding to the sweet potato mixture.) You could even go with bacon and serve this with scrambled eggs. These cups are a lot of fun!

And if your kids really are picky and really love cheese, try sprinkling with a little extra cheddar cheese on top once you pack them into the muffin cups!

These freeze well, too – so add them to your meal prep.


Sweet Potato Noodle Ham and Cheese Cups

Sweet Potato Noodle Ham and Cheese Cups

Prep Time5 mins
Cook Time30 mins
Total Time35 mins


  • 1 tablespoon olive oil
  • 1 medium sweet potato peeled, Blade D
  • 1/8 teaspoon garlic powder
  • salt and pepper
  • 1 large egg
  • 1/2 cup cubed ham or 1 hot dog, cubed
  • 1/2 cup shredded cheddar cheese


  • Preheat the oven to 400 degrees. Grease a muffin tin with olive oil spray.
  • Heat the oil in a medium skillet. Once oil is shimmering, add the sweet potato noodles and season with garlic powder, salt and pepper. Let cook for 7 minutes or until noodles are al dente, but mostly cooked through.
  • Transfer the noodles to a medium mixing bowl and let cool for 5 minutes (you can put them in the fridge to speed this up.) Add the egg, ham (or hot dog!), cheddar cheese, and toss to combine. Pack the muffin cups half way through. Bake for 15-20 minutes or until the egg sets and the cups are firm. If you want, you can snap off any of the burnt parts on top of the muffins or keep them - I like the crunch! Serve.

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Anonymous says:
How many carbs in 1 of these cups??
Meaghan says:
Unfortunately, we do not have that information but if you plug in the ingredients in a nutrient tracker, they'll be able to give you an accurate reading.
Anonymous says:
No kids in our house, but I'm going to make these for us old folks. :-) If frozen, how would you suggest warming them up out of the freezer? Thanks!
Meaghan says:
We love that you're still enjoying these!! Heat them back up in the oven at 400 for 10 minutes!

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