You’ll never want to eat sweet potatoes any other way.
When I’m at a loss for what to make for dinner, I often turn to Southwestern flavors and ingredients. I know that some combination of black or pinto beans, avocado, pepitas, and Monterey or Pepper jack cheese will always satisfy me, no matter how I combine them. Rolling them into a burrito is an obvious choice; however, I recently discovered a lighter, healthier method of preparation—and you only need five ingredients to make it.
Twice-baked sweet potatoes combine everything you love about a vegetarian burrito—except instead of a jumbo-size tortilla and rice, you’re enjoying a nutrient-dense sweet potato. And though they do take two trips to the oven, the second “bake” is actually a broil, so you’ll likely be digging in in less than an hour. Grab the full recipe for Cheesy Twice-Baked Sweet Potatoes With Black Beans and Avocado, or follow these steps to customize your own:
1. Preheat oven to 425°F. Slice 4 sweet potatoes in half lengthwise, rub with 3 tablespoons olive oil, and place cut side down on a second rimmed baking sheet. Add a few grinds of black pepper, transfer to the oven, and bake until very tender, about 30 minutes. Let cool slightly, then scoop the flesh into a large bowl and return to the skins to the baking sheet.
2. Increase oven temperature to broil and position the top rack 6 inches from heat. Broil the skins until crispy, 1 to 2 minutes. Don’t skip this step—this is what makes the skins sturdy enough to hold the filling.
3. Add 1 15.5 oz. can black or pinto beans, drained and rinsed, to the sweet potato flesh, along with 1 cup pepper Jack, Monterey Jack, or Cheddar cheese, several grinds black pepper, and 1 teaspoon kosher salt. At this point, you can also add some spices: ground cumin, ground coriander, or chili powder would all be delicious. Divide mixture among skins and top with 1/2 cup more cheese, then return to oven and broil until cheese is melted. Top with sliced avocado, toasted pepitas or sunflower seeds, cilantro leaves and tender stems, and/or sliced fresh chile peppers. Serve with lime wedges.