Twice-Baked Sweet Potatoes Recipe
Delicious Twice-Baked Sweet Potatoes filled with a creamy mixture of mashed sweet potato, black beans, cheese, and fresh vegetables, then baked to perfection with a crispy cheesy topping. A comforting and flavorful dish perfect as a hearty side or a satisfying vegetarian main.
- 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
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
- Prepare Sweet Potatoes: Preheat your oven to 375°F. Pat the sweet potatoes completely dry with paper towels. Poke each potato all over with a fork, 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 them easily. Remove and let cool on a baking sheet until safe to handle.
- Scoop Out Potatoes: Cut a thin layer off the top of each potato lengthwise. Carefully scoop out the insides, leaving a half-inch border of potato flesh in the skins to maintain structure. Place the scooped-out potato flesh into a large bowl. (Optional: Roast the potato tops on the baking tray as a crispy snack.)
- Make the Filling: To the bowl with potato insides, add milk, sour cream, and melted butter. Mash the ingredients together until mostly smooth and well combined. Fold in 1 cup of shredded Monterey Jack cheese, rinsed black beans, sliced green onions, and minced garlic. Season generously with salt to taste.
- Fill and Bake: Spoon the filling mixture evenly back into the potato skins on a large baking sheet. Sprinkle the remaining 1/2 cup Monterey Jack cheese on top of each filled potato. Bake in the oven for 15 minutes, or until the cheese is melted and bubbly and the outside edges turn crispy.
- Add Fresh Toppings: Once baked, top each potato with quartered grape tomatoes, cubed avocado, jalapeño slices, and crumbled queso fresco. Garnish with additional sliced green onions if desired. Serve immediately while warm and enjoy!
Notes
- To make these vegan, substitute dairy ingredients with plant-based alternatives and omit queso fresco.
- Black beans can be swapped for pinto or kidney beans if preferred.
- Scooped-out potato tops can be seasoned and roasted for a tasty snack.
- Adjust jalapeño quantity to control spiciness.
- For a richer flavor, try adding a pinch of smoked paprika or cumin to the filling.
Keywords: twice-baked sweet potatoes, stuffed sweet potatoes, baked sweet potatoes, vegetarian side dish, cheesy sweet potatoes
Find it online: https://kitchenbyclara.com/twice-baked-sweet-potatoes-recipe/
