Double Baked Loaded Sweet Potatoes

By: CALVIN ROURKE

Published: September 19, 2025

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why make this recipe

Double Baked Loaded Sweet Potatoes are not just a tasty meal; they are also packed with nutrients and flavors. Sweet potatoes are rich in vitamins, fiber, and antioxidants. This dish combines delicious ingredients like black beans, corn, and creamy cheese to make a filling and satisfying meal. Plus, it’s a fun way to enjoy sweet potatoes in a unique way!

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
  • Juice of 1 lime
  • Handful of fresh cilantro
  • 1 avocado
  • Sour cream
  • Red pepper flakes

Directions:

  1. Preheat the oven to 400°F (200°C).
  2. Wash the sweet potato, then carefully cut it in half.
  3. Place the halves on a baking sheet lined with parchment paper.
  4. Drizzle olive oil over both halves and sprinkle with chili powder, salt, and pepper. Rub the seasoning in well.
  5. Place the sweet potato halves face down and bake for 40-45 minutes until they are soft and caramelized.
  6. While the sweet potatoes bake, prepare the toppings. Chop the tomatoes and purple onion into small pieces. Mince the garlic and cilantro finely.
  7. Put all the chopped ingredients in a bowl and add the lime juice. Season with salt and pepper, and mix well. Chill this pico de gallo in the fridge.
  8. When the sweet potatoes are done, scoop out the flesh and put it into a bowl. Set the skins aside.
  9. Mix the sweet potato flesh with black beans, corn, and the boursin cheese. Season to taste and blend until smooth.
  10. Fill the sweet potato skins with the mixture. You can use a ziplock bag to pipe it in neatly.
  11. Broil the filled sweet potatoes for 5-8 minutes until the tops are slightly browned.
  12. Serve the sweet potatoes on a plate topped with fresh pico de gallo, avocado slices, sour cream, and a sprinkle of red pepper flakes. Add extra lime juice and salt & pepper if desired.

how to serve Double Baked Loaded Sweet Potatoes

Serve these loaded sweet potatoes hot, right out of the oven. They make a great main dish or can be served as a side. You can even set up a toppings bar with extra ingredients like cheese, salsa, or avocado for friends and family to customize their plates!

how to store Double Baked Loaded Sweet Potatoes

You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven or microwave until warmed through. For best results, reheat them in the oven to keep the skins crispy.

tips to make Double Baked Loaded Sweet Potatoes

  • Make sure to choose sweet potatoes that are firm and smooth for the best texture.
  • Feel free to add other toppings like jalapeños or a different type of cheese.
  • Experiment with spices to give the dish extra flavor, like cumin or paprika.

variation

Try swapping the black beans for chickpeas or adding cooked ground meat for a protein-packed version. You can also use goat cheese instead of boursin for a different flavor.

FAQs

Q: Can I make this recipe vegan?
A: Yes! Simply omit the boursin cheese or use a vegan cheese alternative.

Q: Can I freeze the loaded sweet potatoes?
A: Yes, you can freeze the filling before baking. Just thaw and bake when you’re ready to eat them.

Q: What can I serve with these sweet potatoes?
A: They pair well with a side salad or some grilled vegetables for a complete meal.

Print

Double Baked Loaded Sweet Potatoes

Deliciously loaded sweet potatoes packed with nutrients, featuring black beans, corn, and creamy cheese.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 60 minutes
  • By: Calvin Rourke
  • Category: DINNER
  • Difficulty: Not specified
  • Cuisine: Not specified
  • Yield: 4 Servings
  • Dietary: None

Ingredients

  • 01 1 large sweet potato (or 2 small)
  • 02 Olive oil
  • 03 1 tsp chili powder
  • 04 Salt & pepper (to taste)
  • 05 1 cup black beans
  • 06 1 cup corn
  • 07 1 boursin cheese puck
  • 08 2 tomatoes
  • 09 1/2 purple onion
  • 10 2 garlic cloves
  • 11 Juice of 1 lime
  • 12 Handful of fresh cilantro
  • 13 1 avocado
  • 14 Sour cream
  • 15 Red pepper flakes

Instructions

Step 01

1. Preheat the oven to 400°F (200°C).

Step 02

2. Wash the sweet potato, then carefully cut it in half.

Step 03

3. Place the halves on a baking sheet lined with parchment paper.

Step 04

4. Drizzle olive oil over both halves and sprinkle with chili powder, salt, and pepper. Rub the seasoning in well.

Step 05

5. Place the sweet potato halves face down and bake for 40-45 minutes until they are soft and caramelized.

Step 06

6. While the sweet potatoes bake, prepare the toppings. Chop the tomatoes and purple onion into small pieces. Mince the garlic and cilantro finely.

Step 07

7. Put all the chopped ingredients in a bowl and add the lime juice. Season with salt and pepper, and mix well. Chill this pico de gallo in the fridge.

Step 08

8. When the sweet potatoes are done, scoop out the flesh and put it into a bowl. Set the skins aside.

Step 09

9. Mix the sweet potato flesh with black beans, corn, and the boursin cheese. Season to taste and blend until smooth.

Step 10

10. Fill the sweet potato skins with the mixture. You can use a ziplock bag to pipe it in neatly.

Step 11

11. Broil the filled sweet potatoes for 5-8 minutes until the tops are slightly browned.

Step 12

12. Serve the sweet potatoes on a plate topped with fresh pico de gallo, avocado slices, sour cream, and a sprinkle of red pepper flakes. Add extra lime juice and salt & pepper if desired.