Twice-Baked Sweet Potatoes with Black Beans, Monterey Jack, and Fresh Toppings Recipe
Twice-Baked Sweet Potatoes are a comforting and flavorful dish featuring tender baked sweet potatoes filled with a creamy, cheesy mixture including black beans, green onions, and garlic. Topped with fresh grapes, avocado, jalapeño, and queso fresco, this recipe offers a perfect combination of creamy, spicy, and fresh elements, ideal as a hearty side or 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
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
- Preheat and Prepare Potatoes: Preheat the oven to 375°F. Pat the sweet potatoes completely dry with paper towels. Poke each potato all over with a fork, then rub them with olive oil and sprinkle generously with kosher salt. Place the potatoes directly on the oven racks and bake for about 1 hour, or until easily pierced with a fork. Transfer to a large baking sheet and let cool until safe to handle.
- Scoop Out Potatoes: Slice a thin layer off the top of each sweet potato lengthwise. Carefully scoop out the insides, leaving a ½-inch border around the skin to maintain the structure. Place the scooped-out potato flesh into a large bowl. Keep the potato tops to roast separately as a snack if desired.
- Make Filling: To the bowl with the potato flesh, add milk, sour cream, and melted butter. Mash the mixture until smooth and creamy with ingredients 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.
- Fill and Bake Again: Spoon the filling evenly back into the hollowed sweet potato skins, placing them on a large baking sheet. Sprinkle the remaining ½ cup of Monterey Jack cheese on top of each filled potato. Bake for an additional 15 minutes, or until the cheese is melted and slightly golden, and the outside edges of the potatoes are crispy.
- Add Fresh Toppings and Serve: Remove the potatoes from the oven and top each with quartered grape tomatoes, cubed avocado, sliced jalapeño rounds, crumbled queso fresco, and extra sliced green onions if desired. Serve warm for a delicious and satisfying meal or side dish.
Notes
- You can roast the potato tops you remove as a crunchy snack.
- Adjust the jalapeño quantity to control the spice level.
- For a dairy-free option, substitute sour cream and cheese with plant-based alternatives.
- Leftover filling can be used as a creamy dip or spread.
- Black beans add protein and texture, but you can substitute with other beans or corn for variation.
Keywords: twice-baked sweet potatoes, stuffed sweet potatoes, vegetarian side dish, cheesy sweet potatoes, baked sweet potatoes recipe
