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Twice-Baked Tex-Mex Sweet Potatoes

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  • Prep 10 min
  • Total 1 hr 10 min
  • Servings 4
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Baked sweet potatoes loaded with yummy Tex-Mex ingredients.
by: Girl vs Dough
Updated May 23, 2017
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  • 4 medium sweet potatoes
  • 3 teaspoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1/2 cup shredded cheddar cheese
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped red onion
  • 1 tablespoon olive oil
  • 4 tablespoons fresh-squeezed lime juice
  • Salsa and sour cream (for topping)


  • 1
    Preheat oven to 400°F. Wash unpeeled potatoes thoroughly, dry and cover tightly with aluminum foil. Bake for about 50 minutes until tender.
  • 2
    Cut sweet potatoes nearly in half (leaving the bottom part of the skin together) and, using a spoon, carefully scoop out the flesh into a medium-sized bowl. Mix sweet potato flesh with taco seasoning and cheddar cheese, then place back in the skins. Top with extra cheddar cheese, if desired, and bake for another 5 minutes or until cheese is melted and starting to brown.
  • 3
    In a large bowl, combine black beans, cilantro, red onion, olive oil and lime juice. Spoon black beans over sweet potatoes and top with salsa and sour cream. Serve warm.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • When life gives you sweet potatoes, what do you do? Make these Twice-Baked Tex-Mex Sweet Potatoes, that’s what. I know life more often gives us lemons than it does sweet potatoes. But on the rare occasion that it does toss out taters, this is one way to take the fall vegetable from blasé to bah-blam! Yes, that’s what I said. Let’s keep up the enthusiasm, shall we? Top the sweet potatoes with the black beans, a heaping helping of salsa and a dollop of cool sour cream. Then, devour. So now, when life gives you sweet potatoes, there’s no need to panic – you know just how to handle it.
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