These Twice Baked Sweet Potatoes are taken to level 10 with baked beans and crispy spicy pork. Great as a side dish or filling enough for a full meal, and crazy good!
Another fun and delicious take on twice baked potatoes include our recipe for shepherd’s pie twice baked potatoes. Or if you’re looking for something more traditional, these classic twice baked potatoes are the best!
Twice Baked Sweet Potato Recipe
These twice baked sweet potatoes are a sweet potato game changer! The tender cooked potatoes are mixed with Mexican seasonings and baked beans, then topped with spicy chorizo and drizzled with tangy sour cream. All the incredible flavors are perfectly balanced and co-mingle in the best way.
For what it’s worth, there are only three foods that my husband doesn’t care for – sauerkraut, green olives, and sweet potatoes. But he loves these.
Here’s what you’ll need to make these savory twice baked sweet potatoes.
(Scroll below to the printable recipe card for details and measurements.)
- Sweet potatoes – Make sure all the potatoes are uniform in size, so they cook the same.
- Olive oil – Rubbed on the outside of the potatoes, which helps achieve the crispy potato skin while baking.
- Baked beans – You’ll need a 16 ounce can baked beans with brown sugar.
- Pork chorizo – Chorizo is a heavily seasoned Mexican ground pork. It can be mild or spicy. You’ll need a 10 ounce tube.
- Scallions – This mellow onion has a subtle peppery flavor.
- Sour cream – The coolness and tangy flavor of sour cream balances out the spicy chorizo and sweet potato perfectly.
- Seasonings – Cumin, chili powder (American-style, not cayenne pepper), salt, and pepper.
Tips for Success
- Use potatoes uniform in size. When you are baking multiple sweet potatoes at once, make sure they are all approximately the same size, so they cook the same way.
- Wash and scrub. Sweet potatoes grow on the ground, so you’ll want to remove any dirt by washing and scrubbing them thoroughly.
- Dry them. After washing the potatoes, dry them with a clean lint-free towel. Dry skin equals crispy baked skin!
- Rub them with oil. Oil helps the skin get crispy and makes them flavorful. I sometimes coat mine in bacon grease, which is amazing. Olive oil, vegetable oil, and coconut oil all work wonderfully, too. Rub the potatoes all over before baking, so they’re slippery.
- Poke holes. Poking holes in the potatoes helps the steam escape. Simply use a fork and poke about 6 holes all around. Ever heard your baked potato whistle? It’s from not poking holes.
Make Ahead and Proper Storage
- Make Ahead: Prep them up to 3 days ahead, stored in an air tight container in the refrigerator, then just pop them in the oven when you’re ready.
- Can you freeze twice baked potatoes? Yep! You can freeze them individually on a baking sheet and once solid, store them in a freezer-safe resealable plastic bag up to 2 months.
- How to reheat twice baked potatoes: To reheat the potatoes, you’ll basically be baking them a third time. Reheat chilled potatoes in the oven at 400 degrees F for 15-20 minutes, or about 30-40 minutes if they’re frozen.
More Potato Recipes:
- Best Mashed Potatoes
- Oven Roasted Potatoes
- Baked Sweet Potato
- Cheesy Potatoes
- Breakfast Tater Tot Casserole
Twice Baked Sweet Potatoes
- 4 sweet potatoes (8 ounces each)
- 1 tablespoon extra-virgin olive oil
- 16 ounce can baked beans with brown sugar , partially drained
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder (American-style, not cayenne pepper)
- salt and pepper
- 2 scallions , diced (reserving some for garnish)
- 10 ounce tube pork chorizo
- 1/2 cup sour cream
- Preheat oven to 400 degrees F.
- Pierce the potatoes 5 or 6 times with a fork; rub all over with the oil. Transfer to a baking sheet and bake for approximately 55 to 65 minutes, until tender. Let cool 10-15 minutes.
- Slice the potatoes in half lengthwise; scoop out most of the flesh and transfer to a medium bowl. Add in the baked beans, cumin, chili powder, a sprinkle of salt and pepper, and most of the scallions. Mix to combine.
- Divide mixture among the potato skins. Transfer back onto the baking sheet and then back into the oven for another 15 minutes.
- In the meantime, heat a small skillet over medium. Add the chorizo and cook, stirring to break up the meat until browned and cooked through, about 8 minutes. Drain off the fat.
- Top the potato skins with the cooked chorizo, sour cream, and reserved scallions. Serve and enjoy!