Twice-Baked Sweet Potatoes with Black Beans and Chipotle Crema

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fluffy sweet potatoes loaded with spiced black beans and topped with a smoky chipotle crema for a comforting vegetarian main. This mexican-inspired vegetarian (vegetarian) ready in about 70 minutes turns large sweet potatoes, (15 oz), drained and rinsed black beans, finely chopped red onion into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 60 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Pierce 4 large sweet potatoes several times with a fork and place on a baking sheet. Bake for 45-50 minutes until tender when pierced with a knife.
  2. Step 2: While sweet potatoes bake, heat 2 tbsp olive oil in a skillet over medium heat. Add 1/2 finely chopped red onion and sauté for 3 minutes until translucent. Stir in 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute until fragrant.
  3. Step 3: Add 1 can drained black beans to the skillet and cook for 5 minutes, mashing some beans slightly and stirring until heated through.
  4. Step 4: In a small bowl, mix 1/2 cup sour cream, 1 tsp minced chipotle peppers, and 1 tbsp lime juice to make chipotle crema.
  5. Step 5: When sweet potatoes are cool enough to handle, slice them in half lengthwise and scoop out the flesh into a bowl, leaving a 1/4-inch shell.
  6. Step 6: Mash sweet potato flesh slightly and fold in the black bean mixture and 2 tbsp chopped fresh cilantro. Spoon the filling back into the potato shells.
  7. Step 7: Return stuffed sweet potatoes to the baking sheet and bake for 10 more minutes until heated through.
  8. Step 8: Serve topped with a dollop of chipotle crema.

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Frequently asked questions

How long does Twice-Baked Sweet Potatoes with Black Beans and Chipotle Crema take to make?

Total time is about 70 minutes (10 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Twice-Baked Sweet Potatoes with Black Beans and Chipotle Crema?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Twice-Baked Sweet Potatoes with Black Beans and Chipotle Crema?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Twice-Baked Sweet Potatoes with Black Beans and Chipotle Crema for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Twice-Baked Sweet Potatoes with Black Beans and Chipotle Crema vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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