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Twice-Baked Sweet Potatoes Recipe

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★★★★★

4.9 from 115 reviews

Twice-Baked Sweet Potatoes are a comforting and flavorful side dish featuring tender baked sweet potatoes filled with a creamy blend of milk, sour cream, butter, black beans, and Monterey Jack cheese. Topped with fresh grape tomatoes, avocado, jalapeño, and crumbled queso fresco, this recipe offers a perfect balance of creamy, savory, and fresh flavors with a crispy cheese crust.

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

  1. Preheat and Bake Sweet Potatoes: Preheat your oven to 375°F. Pat the sweet potatoes completely dry using paper towels. Poke each sweet 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 are tender and easily pierced with a fork, approximately 1 hour. Remove the potatoes and place them on a large baking sheet to cool until they are easy to handle.
  2. Prepare Potato Shells and Scoop Flesh: Cut a thin lengthwise layer off the top of each sweet potato, creating a lid. Carefully scoop out the insides of each potato, leaving a ½-inch border around the edges to maintain the shape. Place the scooped potato flesh into a large mixing bowl. (Optional: roast the removed potato tops on the baking sheet for a tasty snack.)
  3. Make the Filling Mixture: To the bowl with potato flesh, add milk, sour cream, and melted butter. Mash the mixture thoroughly until mostly smooth and ingredients are fully incorporated. Fold in 1 cup of shredded Monterey Jack cheese, black beans, sliced green onions, and minced garlic. Season the mixture with kosher salt to taste.
  4. Fill Potatoes and Bake Again: Spoon the filling back into the hollowed-out sweet potato shells. Arrange the filled potatoes on a large baking sheet and sprinkle the remaining ½ cup of Monterey Jack cheese evenly over the tops. Bake in the oven until the cheese is melted and bubbly and the outsides of the potatoes become crispy, about 15 minutes.
  5. Add Fresh Toppings and Serve: Remove the twice-baked potatoes from the oven. Garnish with quartered grape tomatoes, cubed avocado, sliced jalapeño rounds, crumbled queso fresco, and extra sliced green onions if desired. Serve warm and enjoy.

Notes

  • The potato tops that are removed can be roasted alongside the filled potatoes for a crunchy snack.
  • Feel free to customize the fillings by adding your preferred beans or different cheeses.
  • If you prefer a spicier version, increase the amount of jalapeño or add a pinch of cayenne pepper to the filling.
  • To make this recipe vegan, substitute sour cream with a vegan alternative and use vegan cheese.

Keywords: twice-baked sweet potatoes, baked sweet potatoes, black beans, Monterey Jack cheese, creamy filling, healthy side dish, vegetarian side

Find it online: https://thefoodrecipe.com/twice-baked-sweet-potatoes-recipe/