Print Recipe

Twice Baked Sweet Potatoes with Chorizo

These Twice Baked Sweet Potatoes with Chorizo are sweet potatoes taken to level 10 with baked beans and crispy spicy pork. Crazy good!
Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins
Course: Side Dish
Cuisine: American
Keyword: chorizo, Mexican, recipe, sweet potatoes, twice baked
Servings: 8
Calories: 265kcal


  • 4 8 ounce sweet potatoes
  • 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
  • salt and pepper
  • 2 whole 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 3-4 times with a fork; rub all over with the oil. Transfer to a baking sheet and bake for approximately 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!


Serving: 8servings | Calories: 265kcal | Carbohydrates: 12g | Protein: 11g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 686mg | Potassium: 336mg | Fiber: 3g | Vitamin A: 200IU | Vitamin C: 1.2mg | Calcium: 49mg | Iron: 1.6mg