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Twice-Baked Sweet Potatoes Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbynora.com/twice-baked-sweet-potatoes-recipe/