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Twice-Baked Sweet Potatoes Recipe

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★★★★★

4.7 from 108 reviews

These Twice-Baked Sweet Potatoes are a comforting and flavorful side dish featuring creamy mashed sweet potato filling mixed with black beans, cheese, and aromatic seasonings. Topped with fresh tomatoes, avocado, jalapeño, and queso fresco, they offer a delightful combination of creamy, crispy, and fresh textures perfect for any occasion.

Ingredients

Scale

Sweet Potatoes and Prep

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

Potato 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 Potatoes: Preheat your oven to 375°F. Pat the sweet potatoes completely dry using paper towels. Poke each potato several times all over with a fork. Rub the outsides with olive oil and sprinkle evenly with kosher salt. Place the potatoes directly on the oven racks and bake until they can be pierced easily with a fork, about 1 hour. Remove and place on a large baking sheet to cool until you can handle them comfortably.
  2. Hollow Out Potatoes: Slice a thin layer off the top lengthwise of each potato. Carefully scoop out the insides, leaving about a ½-inch thick border around each skin to maintain shape. Place the scooped sweet potato flesh in a large mixing bowl. (Optional: Roast the potato tops on the baking sheet for a crunchy snack!)
  3. Prepare Filling Mixture: To the bowl with sweet potato flesh, add the milk, sour cream, and melted butter. Mash thoroughly until the mixture is mostly smooth and creamy. Then fold in 1 cup of shredded Monterey Jack cheese, black beans, thinly sliced green onions, and minced garlic. Season the mixture with kosher salt to taste and mix well to combine all flavors.
  4. Fill and Bake Again: Spoon the mashed potato mixture back evenly into each hollowed sweet potato shell. Arrange the filled potatoes on a large baking sheet and sprinkle the remaining ½ cup of Monterey Jack cheese on top. Bake in the oven at 375°F until the cheese melts and the potato edges become crispy, about 15 minutes.
  5. Add Fresh Toppings and Serve: Remove the potatoes from the oven and immediately top with quartered grape tomatoes, cubed avocado, sliced jalapeño rounds, and crumbled queso fresco. Garnish with extra green onions if desired. Serve warm and enjoy the delicious mix of textures and flavors.

Notes

  • You can roast the potato tops along with the potatoes to use as a crunchy snack or garnish.
  • For extra creaminess, add more sour cream or a dollop of Greek yogurt.
  • If you prefer less heat, omit the jalapeño or remove the seeds before slicing.
  • These potatoes can be made ahead up to the filling step, refrigerated, and baked fresh before serving.
  • Substitute Monterey Jack with cheddar or pepper jack cheese for a different flavor profile.

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

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