Twice Baked Sweet Potatoes

twice baked sweet potato with chorizo and sour cream drizzle

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Twice Baked Sweet Potatoes

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!

Prep Time20

Cook Time1 20

Total Time1 40

Course: Side Dish

Cuisine: American

Keyword: chorizo, Mexican, recipe, sweet potatoes, twice baked

Servings: potato halves

Ingredients

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

Instructions

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!

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