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Twice Baked Mexican Sweet Potatoes

  • 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


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!


  • 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 1/2 TBS taco seasoning
  • 1 1/2 cups pico di gallo
  • 1 cup shredded cheese (I used pepper-jack)
  • 1/4 cup cilantro, chopped
  • 1 avocado, diced (optional)
  • sour cream (optional)
  • extra salsa (optional


  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 1/4 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.


  • 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