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

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

Step 1: Preheat the oven to 375°F (190°C). Pat the sweet potatoes completely dry with paper towels. Poke them all over with a fork, then rub each potato with olive oil and sprinkle 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 they are cool enough to handle.

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 each potato skin to hold the filling. Set the scooped-out potato flesh aside in a large bowl. (Optional: keep the potato tops and roast them on the baking sheet as a tasty snack.)

Step 3: To the bowl with the potato insides, add milk, sour cream, and melted butter. Mash the mixture until it is mostly smooth and well combined. Fold in 1 cup of the shredded Monterey Jack cheese, black beans, green onions, and minced garlic. Season the mixture with salt to taste.

Step 4: Spoon the filling back into the potato skins and arrange them on a large baking sheet. Sprinkle the remaining ½ cup of Monterey Jack cheese over the filled potatoes. Bake until the cheese is melted and the potato skins are crispy, about 15 minutes.

Step 5: Remove the potatoes from the oven and top them with grape tomatoes, cubed avocado, jalapeño slices, and crumbled queso fresco. Garnish with additional sliced green onions if desired, then serve warm.

Tips & Variations

For extra flavor, roast the potato tops until crispy and serve them as a crunchy appetizer or snack.

Substitute black beans with pinto beans or chickpeas based on your preference.

Add a pinch of smoked paprika or cumin to the filling for a smoky twist.

Use Greek yogurt instead of sour cream for a tangier and lighter filling.

Storage

Store leftover twice-baked sweet potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for 15-20 minutes until heated through and the cheese starts to bubble again. Microwaving is faster but may cause the skins to become softer.

FAQs

Can I prepare these sweet potatoes ahead of time?

Yes, you can bake and stuff the sweet potatoes ahead and refrigerate them unbaked. When ready to serve, bake at 375°F (190°C) until hot and cheese is melted, about 20-25 minutes.

Can I make this recipe vegan?

To make this recipe vegan, substitute the butter with vegan margarine, use plant-based milk and sour cream alternatives, and replace Monterey Jack and queso fresco with vegan cheese options.