Introduction

These twice-baked sweet potatoes are a comforting and flavorful dish perfect for any meal. Creamy, cheesy, and packed with vibrant toppings, they make a satisfying side or vegetarian main.

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. Pierce each potato all over with a fork, then rub them with olive oil and sprinkle with kosher salt. Place the potatoes directly on the oven racks and bake until they can be easily pierced with a fork, about 1 hour. Transfer to a baking sheet and let cool until they are safe to handle.
Step 2: Slice a thin layer off the top of each potato lengthwise. Carefully scoop out the insides, leaving a ½-inch border around the skin to hold the filling. Place the scooped-out potato flesh into a large mixing bowl. (Optional: Roast the potato tops on the baking sheet as a crispy snack.)
Step 3: To the bowl with the potato flesh, add the milk, sour cream, and melted butter. Mash the mixture until mostly smooth and all ingredients are well combined. Fold in 1 cup of shredded Monterey Jack cheese, black beans, green onions, and minced garlic. Season with salt to taste.
Step 4: Spoon the mashed mixture back into the hollowed sweet potato skins, filling them generously. Arrange the filled potatoes on a large baking sheet. Sprinkle the remaining ½ cup of Monterey Jack cheese on top. Bake until the cheese melts and the outsides become crispy, about 15 minutes.
Step 5: Remove from the oven and top each potato with grape tomatoes, cubed avocado, jalapeño slices, and crumbled queso fresco. Add extra green onions if desired, then serve warm.

Tips & Variations

For a smoky flavor, add a pinch of smoked paprika or cumin to the mashed potato mixture.
Substitute black beans with cooked corn or pinto beans for different textures and tastes.
If you prefer a spicier kick, include minced jalapeño in the mashed filling instead of just as a topping.
Use Greek yogurt in place of sour cream for a tangier, lighter option.

Storage

Store any leftover twice-baked sweet potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for about 15-20 minutes until heated through and the cheese is bubbly again. Avoid microwaving to maintain crispy edges.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these sweet potatoes ahead of time?

Yes, you can bake and scoop the sweet potatoes a day ahead, then refrigerate the filling and skins separately. Assemble and bake just before serving for the best texture.

Can I use a different type of cheese?

Absolutely! Cheeses like cheddar, pepper jack, or mozzarella work well. Choose one that melts nicely and complements the flavors.

Twice-Baked Sweet Potatoes Recipe

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4.7 from 53 reviews

This Twice-Baked Sweet Potatoes recipe features tender, perfectly baked sweet potatoes stuffed with a creamy mixture of mashed sweet potato, sour cream, butter, Monterey Jack cheese, black beans, and green onions. Topped with melty cheese and fresh, vibrant toppings including grape tomatoes, avocado, jalapeño, and crumbly queso fresco, this dish is both hearty and full of flavor—ideal as a flavorful side or a satisfying vegetarian main.

Author: zara
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

Main 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

Instructions

Prepare and Roast Sweet Potatoes: Preheat your oven to 375°F (190°C). Thoroughly pat the sweet potatoes dry with paper towels. Poke them all over with a fork to allow steam to escape during baking. Rub each potato 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 easily pierces the flesh. Remove from oven and place on a large baking sheet; let cool until manageable to handle.
Scoop Out Potato Flesh: Cut a thin layer off the lengthwise top of each sweet potato. Carefully scoop out the insides leaving about a ½-inch border all around to keep the potato skin intact. Place the scooped-out flesh into a large mixing bowl. (Optional: keep the potato tops and roast on the same baking tray for a crispy snack.)
Mix Filling: To the sweet potato flesh in the bowl, add the milk, sour cream, and melted butter. Mash until the mixture is mostly smooth and well combined. Fold in 1 cup of shredded Monterey Jack cheese, rinsed black beans, sliced green onions, and minced garlic. Season the mixture with kosher salt to taste and mix well.
Stuff and Bake Again: Spoon the sweet potato mixture back into the hollowed skins, distributing evenly. Place the filled potatoes back on a large baking sheet. Sprinkle the remaining ½ cup of Monterey Jack cheese on top of each potato. Bake in the oven until the cheese is melted and bubbly and the outside edges are slightly crispy, about 15 minutes.
Add Fresh Toppings and Serve: Remove the potatoes from the oven and top each with quartered grape tomatoes, cubed avocado, sliced jalapeño rounds, and crumbled queso fresco. Garnish with additional green onion slices if desired. Serve warm and enjoy!

Notes

The potato skins remain crisp after baking, adding texture to the dish.
You can substitute Monterey Jack with cheddar or pepper jack for a spicier twist.
For a vegan version, substitute sour cream and butter with plant-based alternatives and skip queso fresco.
Adjust jalapeño slices based on your preference for heat.
Leftover filling can be used as a dip or mixed into a casserole.

Keywords: twice baked sweet potatoes, stuffed sweet potatoes, vegetarian side dish, baked sweet potatoes with cheese, healthy sweet potato recipe