Twice-Baked Sweet Potatoes Recipe

Introduction

Twice-baked sweet potatoes are a delicious and hearty dish perfect for any occasion. They combine the natural sweetness of roasted sweet potatoes with creamy, cheesy filling and a fresh, vibrant topping. This recipe is sure to become a family favorite.

Ingredients

• 6 large sweet potatoes, scrubbed clean
• 1 tbsp. extra-virgin olive oil
• Kosher salt
• 1/2 cup milk
• 1/4 cup sour cream
• 4 tbsp. melted butter
• 1 1/2 cups shredded Monterey Jack cheese, divided
• 1 cup black beans, rinsed and drained
• 2 green onions, thinly sliced, plus more for garnish
• 2 cloves garlic, minced
• 1 cup quartered grape tomatoes
• 1 avocado, cubed
• 1 small jalapeño, sliced into rounds
• 1/4 cup crumbled queso fresco

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Pat the sweet potatoes dry with paper towels. Poke each potato several times with a fork, then rub them with olive oil and sprinkle with kosher salt. Place the potatoes directly on the oven racks and bake for about 1 hour, or until a fork pierces easily. Remove and let cool on a baking sheet until cool enough to handle.
2. Step 2: Cut a thin layer off the top of each potato lengthwise. Carefully scoop out the insides, leaving about a ½-inch border around the skin. Place the scooped-out potato flesh into a large bowl. (You can roast the tops on the baking sheet as a tasty snack.)
3. Step 3: Add the milk, sour cream, and melted butter to the bowl with the potato flesh. Mash everything together until mostly smooth and well combined. Fold in 1 cup of the shredded Monterey Jack, black beans, sliced green onions, and minced garlic. Season with salt to taste.
4. Step 4: Spoon the potato mixture back into the hollowed sweet potato skins. Place the filled potatoes on a baking sheet and sprinkle the remaining ½ cup of Monterey Jack cheese on top. Bake for 15 minutes, or until the cheese is melted and the outsides are crispy.
5. Step 5: Remove from the oven and top with grape tomatoes, cubed avocado, jalapeño slices, and crumbled queso fresco before serving. Garnish with additional green onions if desired.

Tips & Variations

• For extra smoky flavor, try roasting the potatoes on a wood grill or adding a pinch of smoked paprika to the filling.
• You can substitute black beans with pinto or kidney beans for a different texture.
• Make it vegetarian by skipping the cheese or using a plant-based alternative.
• For a spicier kick, add more jalapeño or a dash of hot sauce to the filling.

Storage

Store any leftover twice-baked sweet potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated 350°F (175°C) oven for about 15 minutes or until warmed through and the cheese is melted. Avoid microwaving to keep the skins crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these potatoes ahead of time?

Yes, you can bake and scoop the potatoes one day in advance, then fill and bake them just before serving. This helps save time on busy days.

Can I freeze twice-baked sweet potatoes?

While you can freeze them, the texture may change slightly after thawing. To freeze, bake and fill the potatoes, then cool completely before wrapping tightly and freezing up to 2 months. Reheat in the oven directly from frozen, adding extra time as needed.

Twice-Baked Sweet Potatoes Recipe

Print Recipe

★★★★★

4.8 from 79 reviews

Twice-Baked Sweet Potatoes are a delightful and hearty side dish where tender baked sweet potatoes are scooped out, mixed with creamy and savory ingredients including cheese, black beans, and green onions, then baked again to achieve a crispy, cheesy top. Finished with fresh tomatoes, avocado, jalapeño, and queso fresco, this flavorful recipe combines creamy, spicy, and fresh elements for a satisfying twist on traditional baked potatoes.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 6 large sweet potatoes, scrubbed clean
• 1 tbsp. extra-virgin olive oil
• Kosher salt, to taste

Filling

• 1/2 cup milk
• 1/4 cup sour cream
• 4 tbsp melted butter
• 1 1/2 cups shredded Monterey Jack cheese, divided
• 1 cup black beans, rinsed and drained
• 2 green onions, thinly sliced, plus more for garnish
• 2 cloves garlic, minced

Toppings

• 1 cup quartered grape tomatoes
• 1 avocado, cubed
• 1 small jalapeño, sliced into rounds
• 1/4 cup crumbled queso fresco

Instructions

1. Preheat and prepare sweet potatoes: Preheat your oven to 375°F (190°C). Pat the sweet potatoes completely dry using paper towels. Poke each potato several times all over with a fork to allow steam to escape. Rub the potatoes with the olive oil and sprinkle generously with kosher salt. Place the potatoes directly on the oven racks and bake for about 1 hour, or until they are easily pierced with a fork. Remove them and place on a large baking sheet to cool until they can be handled safely.
2. Scoop out the potato insides: After the potatoes have cooled, cut off a thin layer from the top of each potato lengthwise to create an opening. Scoop out the inside flesh of each potato, leaving a ½ inch border around the skin to keep their shape. Place the scooped-out potato flesh into a large mixing bowl. (Optional: Keep the removed potato tops on the baking tray to roast separately as a snack.)
3. Make the filling mixture: To the bowl with the sweet potato insides, add the milk, sour cream, and melted butter. Mash these ingredients together until well combined and mostly smooth. Fold in 1 cup of shredded Monterey Jack cheese, the black beans, green onions, and minced garlic. Season the mixture with kosher salt to taste.
4. Fill and bake potatoes again: Spoon the prepared filling mixture evenly back into the hollowed sweet potato skins. Arrange the filled potatoes on a large baking sheet. Sprinkle the remaining ½ cup of shredded Monterey Jack cheese on top of each filled potato. Bake the potatoes in the oven for about 15 minutes, or until the cheese on top is fully melted and the outside edges are crispy.
5. Add fresh toppings and serve: When the twice-baked sweet potatoes come out of the oven, top each with quartered grape tomatoes, cubed avocado, jalapeño slices, and crumbled queso fresco. Garnish with additional sliced green onions if desired. Serve warm and enjoy the blend of creamy, spicy, and fresh flavors.

Notes

• You can roast the scooped-out sweet potato tops on the baking tray along with the filling step as a tasty snack.
• For a spicier dish, add more jalapeño or include some chili powder in the filling.
• If you want a dairy-free version, substitute the milk, sour cream, butter, and cheeses with appropriate plant-based alternatives.
• Make sure to poke holes in the sweet potatoes before baking to allow steam to escape and prevent bursting.
• Black beans add protein and fiber; you can substitute with cooked pinto or kidney beans if preferred.

Keywords: twice baked sweet potatoes, stuffed sweet potatoes, vegetarian side dish, baked sweet potatoes, cheesy sweet potatoes