Description
This recipe for Twice-Baked Sweet Potatoes offers a delicious and hearty way to enjoy sweet potatoes by scooping out the flesh, mixing it with creamy and savory ingredients, then baking again for a cheesy, flavorful dish topped with fresh vegetables and queso fresco. Perfect as a comforting side or a vegetarian main, it combines creamy, cheesy, and spicy notes with a satisfying crisp exterior.
Ingredients
Scale
Sweet Potatoes
- 6 large sweet potatoes, scrubbed clean
- 1 tbsp. extra-virgin olive oil
- Kosher salt
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
- Preheat and prepare potatoes: Preheat your oven to 375°F (190°C). Pat the sweet potatoes dry using paper towels. Pierce each potato several times with a fork to allow steam to escape during baking. Rub the potatoes with olive oil and sprinkle them generously with kosher salt. Place them directly on the oven racks and bake until they are tender and can be easily pierced with a fork, about 1 hour. Remove from oven and place on a baking sheet to cool until they can be handled safely.
- Scoop out the potatoes: Once cooled, slice off a thin layer lengthwise from the top of each sweet potato. Carefully scoop out the flesh, leaving about a ½-inch border around the skin so the potato shells hold their shape. Transfer the scooped-out potato flesh to a large mixing bowl. You can keep the removed tops to roast separately as a snack if you like.
- Prepare the filling: Add milk, sour cream, and melted butter to the bowl with the sweet potato flesh. Mash together until the mixture is mostly smooth and creamy. Fold in 1 cup of shredded Monterey Jack cheese, black beans, sliced green onions, minced garlic, and season with salt to taste. Mix until all ingredients are well combined.
- Fill and bake the potatoes: Spoon the potato mixture back into the hollowed-out sweet potato skins, distributing evenly. Place the filled potatoes on a large baking sheet. Sprinkle the remaining ½ cup of Monterey Jack cheese over the top of each filled potato. Bake in the preheated oven until the cheese is melted and the potato skins are slightly crispy around the edges, about 15 minutes.
- Add fresh toppings and serve: Remove the twice-baked sweet potatoes from the oven and top with grape tomatoes, cubed avocado, jalapeño slices, and crumbled queso fresco. Garnish with additional sliced green onions if desired. Serve warm and enjoy!
Notes
- Ensure the sweet potatoes are thoroughly dry before baking to achieve a crisp skin.
- Adjust the amount of jalapeño based on your preferred level of spiciness.
- For a dairy-free version, substitute sour cream and butter with coconut cream and use a dairy-free cheese alternative.
- Leftover scooped-out sweet potato tops can be seasoned and roasted as a tasty snack.
- This dish can be prepared in advance up to the filling stage and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: Twice-Baked Sweet Potatoes, Sweet Potato Recipe, Vegetarian Side Dish, Cheesy Sweet Potatoes, Healthy Sweet Potatoes
