There’s an ideal way to make these sweet potatoes: Roast them in the oven. This does require about an hour of time, though. If you have the time (or can plan in advance), I recommend it, because it cooks out a lot of the water in the potatoes and concentrates the flavors. Plus, the skin on the potatoes becomes crispy and delicious!
Of course, I’m a believer that the perfect is the enemy of the good in the kitchen, and so you can microwave these as well!
To cook sweet potatoes in the microwave, poke a bunch of holes in them with a fork and zap them for about 10 minutes, in five-minute increments. They will be VERY hot when they come out, but once they cool off, you can split them just like the roasted ones and stuff them full.
MAKING THESE IN ADVANCE
These are sturdy things, and they can easily be made in advance, entirely or in part. Roasting the potatoes and making the filling can be done a day or two in advance. Then you can assemble them right away, or refrigerate the potatoes and filling separately, and then assemble them while your oven preheats.
If you are warming these up from the fridge, add 10 minutes onto the baking time, or bring them to room temperature beforehand if you have time.
I think these are best eaten within four to five days, and we have no problem going through a batch in that amount of time.
These would also freeze okay, but they are dense, and you would need to wrap them in foil, fully assembled, and bake them for about 45 to 60 minutes at 350°F to totally thaw and warm them back up.
Double Baked Southwestern Sweet Potatoes Recipe
- Prep time: 15 minutes
- Cook time: 30 minutes
- Yield: 4 servings
The sweet potatoes and filling can be made ahead and refrigerated separately, or they can be stuffed and then refrigerated for a later meal. If you are warming these up from the fridge, add 10 minutes onto the baking time, or bring them to room temperature beforehand if you have time.
- 4 medium sweet potatoes, about 1/2 pound each
- 1 tablespoon olive oil
- 1/2 medium red onion, diced
- 1/2 green bell pepper, diced
- 1 cup black beans, rinsed well
- 1/2 cup sweet corn, fresh or frozen
- 1 cup crumbled queso fresco
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro, chopped, for garnish
DAD ADD: Primo Tex-Mex Ingredients
- Browned chorizo
- Pickled jalapeños
- Sour cream
- Diced scallions
1 Cook the sweet potatoes: If you have time, bake the sweet potatoes in the oven. Poke some holes in them with a fork and bake them at 375°F for 45 to 60 minutes until they are very tender and give easily to a fork poke. Also, the skin should get dry and crackly.
Option two, if you are in a hurry, is to microwave the sweet potatoes. Poke holes in them with a fork and microwave them for two 5-minute intervals on high. They will be very hot after they come out, and the skin won’t be quite as good as the baked version, but it works well for this recipe.
2 Make the filling: In a medium skillet over medium heat, add olive oil, followed by onions, bell pepper, black beans, and sweet corn. Season with salt and pepper and cook for 4 to 5 minutes until the vegetables soften, but aren’t browned at all. Remove from heat.
3 Stuff the sweet potatoes: When sweet potatoes are cool enough to handle, split them open with a knife and use a fork to mash up the sweet potato flesh. I recommend opening up the sweet potatoes by slicing horizontal slits near each end of the sweet potato, which will make it easier to spread open.
Once the sweet potato flesh is mashed, add some queso fresco to each potato and divide the sautéed filling among the potatoes. Stuff them full! Top with any extra cheese you might have.
4 Bake the sweet potatoes: Bake the sweet potatoes for 20 minutes at 350°F.
5 Serve: Serve sweet potatoes with Dad Add ingredients or just a sprinkle of chopped fresh cilantro.
Leftover stuffed sweet potatoes will store well in the fridge for 4 to 5 days and reheat best in the oven.