Double Baked Loaded Sweet Potatoes

Double baked loaded sweet potatoes are a super quick and easy recipe for summer. The sweet potato filling is smooth and creamy, combined with corn and beans, all topped with pico de gallo, avocado, lime, and sour cream to give it that fresh summer feeling.

Info and tips

When cooking the sweet potatoes I recommend using the oven but you can do this in the microwave if you’re pressed for time. By using the oven you allow time for all the natural sugars to caramelize and give you better flavour and that beautiful golden brown colour.

If you’re using the oven cut the sweet potato in half carefully, drizzle with oil and seasonings, and bake for 40-45 minutes. If you’re using the microwave piece the skin with a fork a few times and wrap in a damp paper towel. Microwave for a few minutes before flipping. Cook time depends how big the sweet potato is, you’ll know it’s finished when your fork can easily piece through the skin.

I like to pipe the filling back into the skins just by using a ziploc bag to make it look pretty, but you definitely can just scoop the filling back in instead!

Feel free to add meat to this recipe if desired. Some ground beef or pulled chicken would pair super well! You can change up or add any other toppings you like as well. If you don’t have boursin, cream cheese, ricotta, feta, or any soft cheese can be substituted.

Ingredients

• 1 large sweet potato (or 2 small)
• olive oil
• 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 fresh cilantro
• 1 avocado
• sour cream
• red pepper flakes

Instructions

1. Preheat oven to 400. Begin by washing and then carefully cutting the sweet potato in half. Add to a baking sheet with some parchment paper. Drizzle both halves with olive oil and seasonings, making sure to rub it in. Place face down and bake for 40-45 minutes.
2. Meanwhile prep the toppings. For the pico de gallo chop the tomatoes and onion into small even pieces, and finely mince the garlic and cilantro. Add everything to a bowl with the juice from 1 lime. Season the pico with salt and pepper to taste and mix well. Set aside in the fridge to chill.
3. After 40-45 minutes the sweet potatoes should be soft and caramelized. Carefully scoop out the sweet potato into a bowl and set the skins aside for now. Add the black beans, corn, and the cheese to to the bowl. Season the filling to taste and mix everything until nice and smooth.
4. Add the filling back into the skins (I use a ziploc bag to pipe it in for aesthetics but you don’t have to do this) and broil for 5-8 minutes or until the tops have become slightly browned.
5. Start plating by adding the sweet potato to a plate, with fresh pico de gallo, slices of avocado, sour cream, and a sprinkle of red pepper flakes. Add more lime juice and salt & pepper on top if you wish and enjoy!!

See below for a video tutorial!

Print Recipe

Double Baked Loaded Sweet Potatoes

(3 votes, average: 3.00 out of 5)

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Quick and Easy

By Kenna's Cooks – Serves: 2

Prep Time: 10 minutes – Cooking Time: 50 minutes – Total Time: 1 hour

The sweet potato filling is smooth and creamy, combined with corn and beans, all topped with pico de gallo, avocado, lime, sour cream, and red pepper flakes.

Ingredients

• 1 large sweet potato (or 2 small)
• olive oil
• 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 fresh cilantro
• 1 avocado
• sour cream
• red pepper flakes

Instructions

1

Preheat oven to 400. Begin by washing and then carefully cutting the sweet potato in half. Add to a baking sheet with some parchment paper. Drizzle both halves with olive oil and seasonings, making sure to rub it in. Place face down and bake for 40-45 minutes.

2

Meanwhile prep the toppings. For the pico de gallo chop the tomatoes and onion into small even pieces, and finely mince the garlic and cilantro. Add everything to a bowl with the juice from 1 lime. Season the pico with salt and pepper to taste and mix well. Set aside in the fridge to chill.

3

After 40-45 minutes the sweet potatoes should be soft and caramelized. Carefully scoop out the sweet potato into a bowl and set the skins aside for now. Add the black beans, corn, and the cheese to to the bowl. Season the filling to taste and mix everything until nice and smooth.

4

Add the filling back into the skins (I use a ziploc bag to pipe it in for aesthetics but you don't have to do this) and broil for 5-8 minutes or until the tops have become slightly browned.

5

Start plating by adding the sweet potato to a plate, with fresh pico de gallo, slices of avocado, sour cream, and a sprinkle of red pepper flakes. Add more lime juice and salt & pepper on top if you wish and enjoy!!

Notes

Feel free to add meat to this recipe if you wish. Ground beef or pulled chicken would pair wonderfully!