Delicious double baked loaded sweet potatoes topped with cheese and toppings.

Double Baked Loaded Sweet Potatoes

BySavannah Brooks
Jump to Recipe·Print Recipe

why make this recipe

Double Baked Loaded Sweet Potatoes are a delicious and healthy option for lunch or dinner. They combine the sweetness of roasted sweet potatoes with savory toppings, making them a satisfying meal. Plus, they are packed with nutrients like vitamins and minerals, thanks to the black beans, corn, and fresh veggies. This recipe is perfect for anyone looking for a tasty way to enjoy vegetables!

how to make Double Baked Loaded Sweet Potatoes

Ingredients:

  • 1 large sweet potato (or 2 small)
  • Olive oil
  • 1 tsp chili powder
  • Salt & pepper (to taste)
  • 1 cup black beans
  • 1 cup corn
  • 1 boursin cheese puck
  • 2 tomatoes
  • 1/2 purple onion
  • 2 garlic cloves
  • 1 lime, juiced
  • Handful of fresh cilantro
  • 1 avocado
  • Sour cream
  • Red pepper flakes

Directions:

  1. Preheat your oven to 400°F (200°C).
  2. Wash the sweet potato thoroughly, and then carefully cut it in half. Place the halves on a baking sheet lined with parchment paper.
  3. Drizzle olive oil over both halves and season them with chili powder, salt, and pepper. Make sure to rub the oil and spices into the sweet potatoes. Place them face down on the baking sheet and bake for 40 to 45 minutes.
  4. While the sweet potatoes are baking, prepare the toppings. For the pico de gallo, chop the tomatoes and purple onion into small pieces. Finely mince the garlic and cilantro. Combine these in a bowl and add the lime juice. Season with salt and pepper to taste, then mix well and set aside in the fridge to chill.
  5. After 40-45 minutes, the sweet potatoes should be soft and caramelized. Carefully scoop the flesh out of the sweet potato halves and place it in a bowl, keeping the skins aside for now.
  6. Add the black beans, corn, and boursin cheese to the bowl with the sweet potato flesh. Mix everything until it’s nice and smooth, adjusting seasoning as needed.
  7. Spoon the filling back into the sweet potato skins. For a nice presentation, you can use a ziplock bag to pipe the filling in, but this step is optional.
  8. Broil in the oven for 5 to 8 minutes, or until the tops are slightly browned.
  9. To serve, place the loaded sweet potatoes on a plate. Top with fresh pico de gallo, avocado slices, sour cream, and a sprinkle of red pepper flakes. Feel free to add more lime juice and season with salt and pepper as desired. Enjoy your delicious meal!

how to serve Double Baked Loaded Sweet Potatoes

These loaded sweet potatoes can be served hot right out of the oven. They are great as a main dish or can be enjoyed as a hearty side. Pair them with a fresh salad or some grilled vegetables for a complete meal!

how to store Double Baked Loaded Sweet Potatoes

If you have leftovers, store the stuffed sweet potatoes in an airtight container in the fridge. They will keep well for about 3 to 4 days. Reheat them in the oven or microwave before serving.

tips to make Double Baked Loaded Sweet Potatoes

  • Make sure to choose firm sweet potatoes for the best texture.
  • Feel free to add other toppings like cheese, jalapeños, or any veggies you prefer.
  • If you want a little more spice, try adding some hot sauce to the filling.

variation

You can customize this recipe by using different types of beans, like pinto or kidney beans, or by changing the cheese type. For a cheesy twist, try adding shredded cheddar or pepper jack cheese.

FAQs

Can I use regular potatoes instead of sweet potatoes?
Yes, you can use regular potatoes, but the flavor and texture will be different. Sweet potatoes add a unique sweetness.

Is this recipe vegan?
To make it vegan, simply skip the boursin cheese and sour cream or use plant-based alternatives.

Can I freeze the loaded sweet potatoes?
Yes, you can freeze them. Just be aware that the texture may change slightly when thawed and reheated.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Double Baked Loaded Sweet Potatoes

  • Author: admin
  • Total Time: 60 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A delicious and healthy option packed with nutrients, combining roasted sweet potatoes with savory toppings for a satisfying meal.

Ingredients

  • 1 large sweet potato (or 2 small)
  • Olive oil
  • 1 tsp chili powder
  • Salt & pepper (to taste)
  • 1 cup black beans
  • 1 cup corn
  • 1 boursin cheese puck
  • 2 tomatoes
  • 1/2 purple onion
  • 2 garlic cloves
  • 1 lime, juiced
  • Handful of fresh cilantro
  • 1 avocado
  • Sour cream
  • Red pepper flakes

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash the sweet potato thoroughly, and then carefully cut it in half. Place the halves on a baking sheet lined with parchment paper.
  3. Drizzle olive oil over both halves and season them with chili powder, salt, and pepper. Rub the oil and spices into the sweet potatoes. Place them face down on the baking sheet and bake for 40 to 45 minutes.
  4. While the sweet potatoes are baking, prepare the toppings by chopping the tomatoes and purple onion into small pieces. Finely mince the garlic and cilantro, then combine these in a bowl and add the lime juice. Season with salt and pepper to taste, mix well, and set aside in the fridge.
  5. After 40-45 minutes, scoop the flesh out of the sweet potato halves and place it in a bowl, keeping the skins aside.
  6. Add the black beans, corn, and boursin cheese to the bowl with the sweet potato flesh. Mix until smooth, adjusting seasoning as needed.
  7. Spoon the filling back into the sweet potato skins. Optionally, use a ziplock bag to pipe the filling for presentation.
  8. Broil in the oven for 5 to 8 minutes, or until the tops are slightly browned.
  9. To serve, place the loaded sweet potatoes on a plate and top with pico de gallo, avocado slices, sour cream, and a sprinkle of red pepper flakes. Season to taste and enjoy!

Notes

Pair with a fresh salad or grilled vegetables for a complete meal. Store leftovers in an airtight container in the fridge for up to 4 days.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Avatar photo

Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

Other recipes

Creamy Garlic Parmesan Chicken Pasta (Easy 30-Minute Dinner!)

Creamy Garlic Parmesan Chicken Pasta (Easy 30-Minute Dinner!)

ByELENE

Imagine a cozy evening spent indulging in a home-cooked meal that feels like a warm embrace. Our Creamy Garlic Parmesan Chicken Pasta (Easy 30-Minute Dinner!) delivers just that—a symphony of flavors melting into a dish that fits effortlessly into your Easy Work Week Dinners repertoire. With velvety Parmesan sauce gently coating tender chicken pieces and…

Delicious Korean-style ground turkey served with vegetables and rice

Korean-style Ground Turkey

ByELENE

Why Make This Recipe Ground Turkey Recipe (Korean-Style) is a simple and delicious dish that brings bold flavors to your table. Using ground turkey makes this recipe leaner compared to traditional pork or beef dishes, while still keeping a great taste. It’s quick to cook, making it perfect for busy weeknights or a last-minute meal….