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Twice-Baked Tex-Mex Sweet Potatoes

Twice-Baked Tex-Mex Sweet Potatoes

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Baked sweet potatoes loaded with yummy Tex-Mex ingredients.MORE+LESS-


teaspoons Old El Paso™ taco seasoning mix


cup shredded cheddar cheese


can (15 oz) black beans, drained and rinsed


tablespoons chopped cilantro


tablespoons chopped red onion


tablespoons fresh-squeezed lime juice

Salsa and sour cream (for topping)

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  • 1

    Preheat oven to 400°F. Wash unpeeled potatoes thoroughly, dry and cover tightly with aluminum foil. Bake for about 50 minutes until tender.

  • 2

    Cut sweet potatoes nearly in half (leaving the bottom part of the skin together) and, using a spoon, carefully scoop out the flesh into a medium-sized bowl. Mix sweet potato flesh with taco seasoning and cheddar cheese, then place back in the skins. Top with extra cheddar cheese, if desired, and bake for another 5 minutes or until cheese is melted and starting to brown.

  • 3

    In a large bowl, combine black beans, cilantro, red onion, olive oil and lime juice. Spoon black beans over sweet potatoes and top with salsa and sour cream. Serve warm.

No nutrition information available for this recipe

More About This Recipe

  • When life gives you sweet potatoes, what do you do? Make these Twice-Baked Tex-Mex Sweet Potatoes, that’s what.I know life more often gives us lemons than it does sweet potatoes. But on the rare occasion that it does toss out taters, this is one way to take the fall vegetable from blasé to bah-blam! Yes, that’s what I said. Let’s keep up the enthusiasm, shall we?Top the sweet potatoes with the black beans, a heaping helping of salsa and a dollop of cool sour cream. Then, devour. So now, when life gives you sweet potatoes, there’s no need to panic – you know just how to handle it.

Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes with a light, fluffy filling topped with toasted pecans are the ultimate Thanksgiving side dish! Made with butter, brown sugar, cinnamon, and just the right amount of sour cream, these potatoes are special enough for any holiday meal yet easy enough to make for weeknight supper.

This is one of those recipes that gets me totally excited. It’s a family favorite, simple to make and I think you are going to absolutely adore it.

I love sweet potatoes made almost any way you can come up with. My recipe for Sweet Potato Soup is perfect for a comforting fall supper and I make Air Fryer Sweet Potatoes on repeat. Of course for the holidays, Sweet Potato Pie is a must and now, I’m just giddy about sharing one of the BEST sweet potato recipes I’ve ever made with you.

Twice Baked Sweet Potatoes are creamy on the inside with a salty skin that makes them outrageously delicious. Not only are they a terrific side dish, but they also make a great main dish for those folks who don’t care for meat. They are taken to a whole new level with an extra bit of butter and toasted pecans. This is sweet potato perfection!

What Goes Into Twice Baked Sweet Potatoes?

  • Sweet Potatoes
  • Butter
  • Sour Cream
  • Brown Sugar
  • Salt
  • Cinnamon

How To Cook Sweet Potatoes For This Recipe

There are two easy ways to cook the potatoes that make them perfect for this recipe:

Heat the oven to 400 degrees. Using a fork, poke holes in sweet potatoes. Lightly coat potatoes with cooking spray, sprinkle with kosher salt, and place on a baking sheet lined with foil or parchment. Bake in the oven for approximately 50 minutes or until done.

Prep the potatoes by poking holes using a fork. Lightly coat potatoes with cooking spray, sprinkle with kosher salt and place in the basket of the air fryer. Set air fryer temperature to 400 and cook 45 minutes or until fork-tender.

Once you’ve cooked the potatoes, let them cool completely and you’ll be ready to scoop them out, mix up the filling, stuff, and bake them.

Can I Make These Potatoes Ahead Of Time?

Yes, you sure can! I like to prep the potatoes by cooking, scooping, and mixing up the filling about a day before I want to serve them. I store the potatoes on a sheet tray, covered with plastic wrap, in the fridge. I do the same with the filling. To serve, all that’s left to do is stuff the potatoes and bake until heated through. This comes in really handy during the holidays.

How To Toast Pecans For The Topping

Toast the pecans with a tablespoon of butter in a skillet over medium heat until slightly brown. Let cool and chop. Sprinkle over the Twice Baked Sweet Potatoes for an added nutty crunch.

More Potato Recipes You Will Love

Let me know if you make this recipe! You can rate it below, leave me a comment, or snap a picture. Just tag me on Instagram at #asouthernsoul

Twice Baked Mexican Sweet Potatoes (Freezer-Friendly)

10-Ingredient Twice Baked Mexican Sweet Potatoes stuffed with seasoned ground beef, black beans, corn, pico and pepper jack cheese. Easy, healthy and freezer-friendly!

There is nothing I love more than a new school year. Clean starts are the best. Hopes, dreams, expectations.. ANYTHING seems possible.

Aaannndd then, it’s September. I’ve overslept twice this week, sent Cooper to school with a different sock on each foot, and have failed to sign the boys take home folders more times than I care to recount. I’ve also visited Starbucks for All. The. Coffee. daily for the last week. The school year of “morning-routines-and-homemade-coffee”.. well, it isn’t off to a great start.

Or is it a matter of perspective..

If you look at the situation a different way, I have gotten up on time 13/15 days, sent Cooper to school with matching socks 14/15 days and Starbucks.. well, I’m dropping the whole “make my own coffee thing.” Baby-steps.

This month I’m focusing on quick and simple dinner options that are make-ahead or freezer-friendly. With soccer, cross-country and Boy Scouts all gearing up, well.. dinner can be pretty chaotic. Having healthy pre-made options available is very very necessary if we want to stay out of the drive through.

These Twice Baked Mexican Sweet Potatoes fit into this scenario perfectly.. instead of heading out for Taco Bell, make these?

Part of what gives these Twice Baked Mexican Sweet Potatoes so much flavor is roasting the potatoes vs. baking them. This is my favorite method for cooking sweet potatoes and I do it All. The Time.

  1. Slice the sweet potatoes in half length wise. Brush the flesh of each with a bit of olive oil and top liberally with salt and pepper.
  2. Place the potatoes face down on a baking sheet. Roast at 425 degrees for 30-35 minutes.

That’s it.. they come out perfect every time.

In summary, this recipe is simple, requiring just 10 ingredients (toppings not included). And it’s healthy, gluten-free, freezer-friendly and out of this world delicious.

Basically.. it’s the perfect way to ensure a healthy dinner during a week that an best be described as over-booked. If you give this recipe a try, let me know! Leave a comment below, rate it (once you’ve tried it), and don’t forget to take a picture @simplysissom or #simplysissom on Instagram! I’d love to see what you do with your spuds!

Time Saving Tips and Tricks:

Prep: To prep for this recipe, make the meat filling ahead of time and store it in the refrigerator until you are ready to bake the potatoes. It will keep for 2-4 days.

Make Ahead: This is my favorite option. Follow the recipe exactly, but don’t bake the potatoes a second time. Instead cover them with plastic wrap and store them in the fridge. When you are ready to serve, pop them in the oven at 350 degrees until warm,. Chop a few optional toppings while you wait. Dinner done.

Freezer: These potatoes do very well as freezer food. Follow recipe exactly, but don’t bake the potatoes a second time. Allow potatoes to cool completely. Arrange on a baking tray and freeze for 2-4 hours. Remove from baking tray and wrap frozen potatoes in plastic wrap and place in an airtight labeled freezer bag. To serve, place frozen potatoes in a 350 degree oven until warm and golden, about 40 minutes. Enjoy.

Tex-Mex Twice Baked Sweet Potato

Yesterday I mentioned catering a party this past weekend. I also made some mini twice baked potatoes for that party, and ever since my brain has been spinning with variations on the twice baked potato. I made these sort of tex mex themed ones and they were a big hit. Expect a few more twice baked potato variations on the site soon!

I couldn’t decide between chives and scallions, so I used both.

Keep this slightly chunky, but small enough to fit through the piping tip.

These baked for almost an hour, then I cut them in half and removed the filling.

Potatoes and queso fresco go in with the other stuff.

There was also a splash of milk in there.

A nice wide piping tip so that the chunks could fit through.

Pretty. After this I drizzled the smallest amount of maple syrup on top of each.

After about 25 minutes at 425, they had a nice browned crust.

So good. A little spicy, little sweet, little onion flavor.

3 large sweet potatoes, cleaned and covered with salt pepper and olive oil. Bake until soft, almost an hour.

In a food processor, corn, scallions and/or chives and 2 teaspoons chipotle (I just used the sauce from the can they come packed in), salt and pepper. pulse a few times until small chunks. Cut the potatoes in half and add the insides of the potatoes to the food processor, keeping the skins intact. Add a half cup of crumbley fresh cheese like ricotta salata or queso fresco. Add some milk, like 1/4 cup. Pulse a few more times until it is all mixed. Add to a pastry bag and pipe into the potato skins. Drizzle some mayple syrup on top. Not much! Bake at 425 on a higher rack for about 20 minutes, just until there is some browning on top.

Twice-Baked Sweet Potatoes

  • Author: Hilah Johnson
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 1 x


  • 2 medium sweet potatoes (about 1/2 pound each)
  • 4 tablespoons sour cream
  • 2 tablespoons butter
  • 2 – 4 teaspoons brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Honeyed Almonds:
  • 1/2 cup sliced or slivered almonds
  • 2 tablespoons honey
  • Pinch coarse salt


  1. Scrub the potatoes well and stab several times with the tip of a knife. Microwave about 8 minutes or until tender (or back at 400ºF for 30 minutes).
  2. Slice in lengthwise halves and let cool until you can handle them.
  3. Set the oven to 375ºF.
  4. Make the honeyed almonds: Combine almonds and honey in a dry skillet over medium high heat. Stir constantly for 3-4 minutes until nuts are coated in hot honey and toasted. Spread onto a sheet of waxed or parchment paper and sprinkle with salt. Allow to cool.
  5. Scoop the guts out of the potato halves, leaving a 1/4″ shell and put the potato meat in a bowl.
  6. Mash it up with the sour cream, butter, sugar (to taste) and salt and pepper.
  7. Scoop the filling back into the shells and top with some of the almonds.
  8. Bake 20 minutes or until heated through


These can be made ahead through the filling step. Cover and refrigerate. When ready to bake, top with almonds and bake at 375ºF for 30 minutes.


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