Cheesy Twice-Baked Sweet Potatoes With Black Beans and Avocado

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READY IN: 1hr 30mins
SERVES: 4

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425°F.
  • Toss pepitas with 1 teaspoon of the oil, ¼ teaspoon of the salt, and several grinds pepper on a rimmed baking sheet.
  • Rub potatoes with remaining 3 tablespoons oil and place cut side down on a second rimmed baking sheet.
  • Add a few grinds of pepper.
  • Transfer both baking sheets to oven.
  • Bake pepitas until golden, 5 to 6 minutes.
  • Remove from oven.
  • Continue baking potatoes until very tender, 22 to 28 minutes more.
  • Let cool slightly, about 5 minutes, then scoop potato flesh into a large bowl.
  • Return potato skins to baking sheet. Broiling the potato skins before filling them with the sweet potato mixture crisps them up so they can serve as a sturdy base.
  • Increase oven temperature to broil and position top rack 6 inches from heat. Broil potato skins until crispy, 1 to 2 minutes.
  • Add black beans, a few grinds pepper, 1 cup of the cheese, and remaining 1 teaspoon salt to sweet potato flesh and stir to combine.
  • Divide mixture among skins and top with remaining ½ cup cheese.
  • Return to oven and broil until cheese is melted, 2 to 3 minutes.
  • Top with avocado and pepitas.
  • Top with avocado, chile peppers, and/or cilantro, as desired.
  • Serve with lime wedges.
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