Description
Twice-Baked Sweet Potatoes are a comforting and flavorful side dish featuring tender baked sweet potatoes filled with a creamy mixture of milk, sour cream, butter, cheese, black beans, green onions, and garlic. Topped with fresh tomatoes, avocado, jalapeño, and queso fresco, this recipe delivers a perfect balance of creamy, cheesy, and fresh flavors in every bite.
Ingredients
Scale
Sweet Potatoes
- 6 large sweet potatoes, scrubbed clean
- 1 tbsp. extra-virgin olive oil
- Kosher salt
Potato 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 the oven to 375°F. Pat the sweet potatoes dry with paper towels. Poke each potato all over with a fork, then rub with the 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 pierces easily. Remove from oven and let cool until manageable.
- Scoop Out Potato Flesh: Cut a thin layer off the top of each potato lengthwise. Carefully scoop out the insides of each potato into a large bowl, leaving a ½-inch border of flesh inside the skins. Optionally, roast the potato tops for a snack.
- Make Filling: To the bowl with the scooped potato flesh, add the milk, sour cream, and melted butter. Mash the mixture until mostly smooth and ingredients are well incorporated. Fold in 1 cup of shredded Monterey Jack cheese, black beans, sliced green onions, and minced garlic. Season with kosher salt to taste.
- Fill and Bake: Spoon the potato filling back into the hollowed skins and arrange on a large baking sheet. Sprinkle the remaining ½ cup of Monterey Jack cheese over the filled potatoes. Bake for about 15 minutes, or until the cheese melts and the outsides become crispy.
- Add Fresh Toppings and Serve: Remove the twice-baked sweet potatoes from the oven. Top each with grape tomatoes, cubed avocado, jalapeño slices, crumbled queso fresco, and extra sliced green onions if desired. Serve warm.
Notes
- Use medium to large sweet potatoes for best results.
- To make it spicier, add extra jalapeño or sprinkle cayenne pepper in the filling.
- Leftover potato tops can be roasted for a crunchy snack.
- Substitute Monterey Jack with cheddar or pepper jack for different flavor profiles.
- For a vegan version, use dairy-free milk, vegan sour cream, and omit cheese or replace with vegan cheese.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: twice baked sweet potatoes, baked sweet potatoes, cheesy sweet potatoes, vegetarian side dish, healthy sweet potato recipe
