Name: Twice-Baked Sweet Potatoes Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
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 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

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 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

Step 1: Preheat the oven to 375°F (190°C). Pat the sweet potatoes completely dry with paper towels. Poke each potato all over with a fork, then rub with olive oil and sprinkle with kosher salt. Place directly on the oven racks and bake until they can be easily pierced with a fork, about 1 hour. Transfer to a large baking sheet and let cool until manageable.

Step 2: Slice a thin layer off the top of each potato lengthwise. Carefully scoop out the insides, leaving about a ½-inch border around the skin. Place the scooped-out potato flesh into a large bowl. (Optional: Roast the potato tops on the baking sheet for a snack.)

Step 3: Add milk, sour cream, and melted butter to the bowl with the potato flesh. Mash until smooth and all ingredients are combined. Fold in 1 cup of the shredded Monterey Jack, black beans, green onions, and minced garlic. Season the mixture with salt to taste.

Step 4: Spoon the potato mixture back into the hollowed sweet potato skins. Arrange them on a large baking sheet and sprinkle the remaining ½ cup of Monterey Jack cheese over the top. Bake until the cheese is melted and the edges are slightly crispy, about 15 minutes.

Step 5: Remove the potatoes from the oven and top each one with grape tomatoes, cubed avocado, jalapeño slices, crumbled queso fresco, and additional green onions if desired. Serve warm.

Tips & Variations

For a richer flavor, swap sour cream with Greek yogurt. You can also add cooked bacon or sautéed mushrooms to the filling for extra texture.

Use sharp cheddar instead of Monterey Jack if you prefer a stronger cheese taste.

If you like it spicier, add extra jalapeño slices or a dash of hot sauce before serving.

To save time, bake the sweet potatoes the day before and refrigerate overnight before preparing the filling.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, you can substitute regular baking potatoes, but the flavor and sweetness will differ. Sweet potatoes provide a unique creamy texture and natural sweetness that complements the other ingredients.

Can I prepare these in advance?

Absolutely. You can bake and cool the sweet potatoes a day ahead, prepare the filling, and assemble before baking. Just keep the assembled potatoes covered in the fridge and bake when ready.