Twice Baked Mexican Sweet Potatoes (Freezer-Friendly)

10-Ingredient Twice Baked Mexican Sweet Potatoes stuffed with seasoned ground beef, black beans, corn, pico and pepper jack cheese. Easy, healthy and freezer-friendly!

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There is nothing I love more than a new school year. Clean starts are the best. Hopes, dreams, expectations.. ANYTHING seems possible.

Aaannndd then, it's September.  I've overslept twice this week, sent Cooper to school with a different sock on each foot, and have failed to sign the boys take home folders more times than I care to recount. I've also visited Starbucks for All. The. Coffee. daily for the last week. The  school year of "morning-routines-and-homemade-coffee".. well, it isn't off to a great start.

Or is it a matter of perspective..

If you look at the situation a different way, I have gotten up on time 13/15 days, sent Cooper to school with matching socks 14/15 days and Starbucks.. well, I'm dropping the whole "make my own coffee thing." Baby-steps.

This month I'm focusing on quick and simple dinner options that are make-ahead or freezer-friendly. With soccer, cross-country and Boy Scouts all gearing up, well.. dinner can be pretty chaotic. Having healthy pre-made options available is very very necessary if we want to stay out of the drive through.

These Twice Baked Mexican Sweet Potatoes fit into this scenario perfectly.. instead of heading out for Taco Bell, make these?

Part of what gives these Twice Baked Mexican Sweet Potatoes so much flavor is roasting the potatoes vs. baking them. This is my favorite method for cooking sweet potatoes and I do it All. The Time.

It's simple..

1. Slice the sweet potatoes in half length wise. Brush the flesh of each with a bit of olive oil and top liberally with salt and pepper.
2. Place the potatoes face down on a baking sheet. Roast at 425 degrees for 30-35 minutes.

That's it.. they come out perfect every time.

In summary, this recipe is simple, requiring just 10 ingredients (toppings not included). And it's healthy, gluten-free, freezer-friendly and out of this world delicious.

Basically.. it's the perfect way to ensure a healthy dinner during a week that an best be described as over-booked. If you give this recipe a try, let me know! Leave a comment below, rate it (once you've tried it), and don't forget to take a picture @simplysissom or #simplysissom on Instagram! I'd love to see what you do with your spuds!

Time Saving Tips and Tricks:

Prep: To prep for this recipe, make the meat filling ahead of time and store it in the refrigerator until you are ready to bake the potatoes. It will keep for 2-4 days.

Make Ahead: This is my favorite option. Follow the recipe exactly, but don't bake the potatoes a second time. Instead cover them with plastic wrap and store them in the fridge. When you are ready to serve, pop them in the oven at 350 degrees until warm,. Chop a few optional toppings while you wait. Dinner done.

Freezer: These potatoes do very well as freezer food. Follow recipe exactly, but don't bake the potatoes a second time. Allow potatoes to cool completely.  Arrange on a baking tray and freeze for 2-4 hours. Remove from baking tray and wrap frozen potatoes in plastic wrap and place in an airtight labeled freezer bag.   To serve, place frozen potatoes in a 350 degree oven until warm and golden, about 40 minutes. Enjoy.

Twice Baked Mexican Sweet Potatoes

★★★★★ 5 from 1 reviews

• Author: Bailey Sissom
• Prep Time: 20 mins
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 4 potato skins 1x
• Category: Main Meals
• Method: Oven
• Cuisine: Mexican

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Description

10-Ingredient Twice Baked Mexican Sweet Potatoes stuffed with seasoned ground beef, black beans, corn, pico and pepper jack cheese. Easy, healthy and freezer-friendly!

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Ingredients

Scale 1x2x3x

• 4 large sweet potatoes
• 1 tsp. olive oil + extra for brushing potatoes
• 1 lb. ground beef
• 1 cup corn, frozen
• 1 15 oz can black beans, drained and rinsed
• 1 ½ TBS taco seasoning
• 1 ½ cups pico di gallo
• 1 cup shredded cheese (I used pepper-jack)
• ¼ cup cilantro, chopped
• 1 avocado, diced (optional)
• sour cream (optional)
• extra salsa (optional

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Instructions

1. Heat oven to 425 degrees. Line a baking sheet with parchment paper.
2. Rinse potatoes and slice in half lengthwise. Rub the flesh of each potato with olive oil and season liberally with salt and pepper. Place seasoned potatoes face down on prepared baking sheet and roast for 30-35 minutes or until fork tender.
3. While potatoes are roasting start on the meat filling. To a skillet over medium heat, add olive oil and ground beef. Cook until meat no longer pink, about 8-10 mins. Stir frequently. Drain juices/fat. Return skillet to stove and add corn, beans, and taco seasoning. Cook until corn is no longer frozen. Add pico and shredded cheese.  Stir to combine. Set aside.
4. Using a large spoon, carefully scoop out the center of each sweet potato (leaving about ¼ inch around the edges) and place in a large mixing bowl. Add the meat mixture. Stir to combine. Scoop filling back into the potato skins. Pop back into the oven to reheat and ensure that cheese is fully melted. Serve topped with cilantro, avocado, and other desired toppings.

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Notes

• I like to make my own taco seasoning so I can control the quantity of salt and the quality of ingredients. Get the recipe HERE.
• Making your own pico is fabulous.  However, in the interest of saving time I usually purchase mine from my local grocery store.
• This recipe is also delicious when made with ground turkey or chicken.
• I like to double this recipe and serve half for dinner and follow the freezing instructions for the other half. Cook once, eat twice!

Keywords: sweet potato, Mexican

Let’s Connect:

• Prep-Ahead recipes are my all time favorite! Join the BRAND NEW Simply Sissom Community Private FB Group and let’s meal prep together! Each week I share an exclusive recipe in the group via FB Live that is REALLY simple and make-ahead friendly. Join us!
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