Twice-Baked Sweet Potatoes Recipe
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.
- 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
Find it online: https://zarameals.com/twice-baked-sweet-potatoes-recipe/
