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Twice-Baked Sweet Potatoes – Vegan Or Vegetarian, The Choice Is Yours!

Today I want to share an absolute fantastic recipe that everyone here loved… and Clint wished I had made more! This vegetarian main or side dish can easily be made vegan by removing the cheese. Easy to adapt for anyone.


And really, this encompasses all of my favourite flavours: tex-mex style. All of those classic flavours with chilli powder, corn, black beans, paprika, cilantro are easily mixed into the sweet potato and baked twice. Add a kick of jalapeño cheddar cheese… what can I say… simply delicious and the perfect twist to a classic dish.

Twice-Baked Sweet Potatoes

The Ingredients:

  • 2 medium/large sweet potatoes
  • 1/2 medium sized white onion
  • 2 garlic cloves
  • splash of olive oil
  • 2 tsp cumin
  • 3 tbsp cilantro
  • 1/4 cup black beans
  • 1/4 cup corn
  • juice of one lime
  • salt & pepper to taste
  • 1/2 cup jalapeño cheddar cheese, shredded


Pre-heat your oven to 400 degrees. Bake your sweet potatoes for about 45 minutes, or until cooked all the way through.

Once cooked, remove from oven and let cool to the touch. Slice lengthwise and scoop out potato into a bowl.

In pan over medium heat, sauté onions and garlic in a little olive oils until translucent. Add to the potato mixture. Add the cumin, cilantro, lime juice, black beans & corn. Stir until mixed well. Divide into four and add back into the potato skins.

Divide the cheese onto all four potatoes and bake at 400 degrees for about 30 minutes until the cheese is golden and bubbly!

It’s a great dish to serve for dinner, and the left overs (if there are any) are perfect for lunch the next day!

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