Name: Twice-Baked Sweet Potatoes Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 6 large sweet potatoes, scrubbed clean; 1 tbsp. extra-virgin olive oil; Kosher salt, to taste; 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

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Introduction

Twice-Baked Sweet Potatoes are a comforting and flavorful dish that combines creamy, cheesy mashed sweet potato filling with fresh, vibrant toppings. This recipe elevates traditional baked sweet potatoes into a satisfying meal or side that’s perfect for any occasion.

Twice-Baked Sweet Potatoes Recipe - Recipe Image

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, 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

Step 1: Preheat the oven to 375°F (190°C). Pat the sweet potatoes completely dry with paper towels. Poke each potato all over with a fork, then rub them with olive oil and sprinkle with kosher salt. Place potatoes directly on the oven racks and bake until easily pierced with a fork, about 1 hour. Remove and place on a large baking sheet to cool until handleable.
Step 2: Cut a thin layer off the top of each potato lengthwise. Carefully scoop out the insides, leaving a ½-inch border intact. Place the scooped potato flesh into a large bowl. (Optional: Roast the potato tops on the baking sheet as a snack.)
Step 3: To the bowl with the sweet potato insides, add milk, sour cream, and melted butter. Mash the mixture until smooth and well combined. Fold in 1 cup of shredded Monterey Jack, black beans, sliced green onions, and minced garlic. Season with salt to taste.
Step 4: Spoon the mashed mixture back into the hollowed sweet potato shells and arrange on the baking sheet. Sprinkle the remaining ½ cup of Monterey Jack on top. Bake for 15 minutes, until the cheese is melted and the outsides are slightly crispy.
Step 5: Remove from the oven and top with grape tomatoes, cubed avocado, jalapeño slices, and crumbled queso fresco before serving.

Tips & Variations

For a spicier kick, add a pinch of smoked paprika or cayenne to the mashed potato mixture.
Swap black beans for cooked corn or chickpeas for a different texture and flavor.
If you prefer a dairy-free option, substitute sour cream and milk with coconut cream or almond milk and use a plant-based cheese.
To save time, bake the sweet potatoes a day ahead and reheat when ready to make.

Storage

Store any leftover twice-baked sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) until warmed through and cheese is melty again, about 15 minutes. Avoid microwaving to keep the texture crisp on the outside.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these sweet potatoes ahead of time?

Yes, you can bake and scoop the sweet potatoes a day ahead, then fill and bake them fresh when ready to serve. This helps save time on busy days.

What can I use instead of Monterey Jack cheese?

Cheddar, mozzarella, or pepper jack cheese all work well in this recipe. Choose one based on your flavor preference and desired meltiness.