Cheesy Double-Baked Sweet Potatoes

I have become completely addicted to the wonderful world of Pinterest! (I know, I am a little slow on the uptake with these type of things). It’s like Martha Stewart, MacGyver and Rachel Zoe had a love child 😉 The ideas that people come up send my fingers into a “pinning” frenzy.

But, of course, the one area that I look at the most is the food ideas. Not even the vegetarian/vegan recipes. I get an adrenaline rush out of being able to take a recipe that has animal products and experimenting with my own non-animal ingredients.  I found this recipe a few weeks ago and was initially attracted to how appetizing it looked. Then quickly realized how few ingredients there were and how simple the execution was. My version is definitely alot cleaner and healthier than the original recipe.  I have been making this sweet potatoes many times over the last two weeks and no one is complaining. My family loves it. Actually, the first time I made it they thought that I had suddenly gone crazy and cooked lobster tail. Seriously, they thought it was the tail of a lobster!

Mental note: the size and shape of the sweet potato allows you to mess with your vulnerable & hunger loved ones.

The longest part of this recipe is baking the sweet potatoes. The size of the potato makes a relatively big difference in the cooking time. The long and skinny sweet potatoes take 5-10 mins less cooking time but are a bit more finicky when scrapping the potato out and re-stocking it. The larger and rounder sweet potatoes take longer in the oven but are easier to work with. Something to keep in mind when you are selecting your potatoes at the grocery store. Whatever you choose, do your best to be consistent so that you do not end up with some cooked and some not cooked.

You may have noticed in a few recipes that I tend to use a product called “Daiya” to replace dairy cheese. This product is readily available and is a tapioca-based cheese (not soy) that melts beautifully. For those of you that are lactose-intolerant (or just simply prefer to stay away from dairy for personal reasons), this product is a godsend. The flavour is amazing and it leaves you feeling satisfied with its creamy texture. Needless to say, you can always switch out the Daiya for a dairy cheese…but stick with an organic cheese to avoid all those antibiotics and unnecessary additives.

I prefer to serve this dish with rice since the cooking time of the potato and the cooking time of the rice is almost exactly the same. It’s also a nice mix of textures. To “spice” up the rice and mesh with the Mexican flavours of the sweet potato, I added the juice of 1 lime to the cooking water and then grated the zest of 1 lime to the finished rice (based on 4 cups of water & 2 cups of uncooked brown rice). Plus always remember to use a stock, preferably vegetable stick, to enhance your rice. And voila! Zesty Lime Rice…


This is a hearty winter dish for this blistery winter weather that is seems to be lingering in my part of the country. But whatever your weather is we still have a few more days of winter so get in your kitchen and enjoy the longer days. Now that The Bachelor is over (that’s right, I said it) I get a few hours of life my life back each week…ummmm, maybe I will go checkout what’s happening on Pinterest…

Happy Pinning!

ps. Don’t forget to “Pin” this recipe at the bottom if you like it 🙂


Cheesy Double-Baked Sweet Potatoes

Cooking Time: 45-50 mins

Active Time: 25 mins

Serves 4


4 sweet potatoes (I use 1 potato per person but if you have kids you may need less..however, its a great leftover!)

1 cup frozen corn

1 tsp smoked paprika

1 tbsp coconut oil

1 med yellow onion, chopped

1 can (398ml) black beans, drained and rinsed

A bunch of cilantro

2 tbsp Earth Balance, or  your “butter” of choice

1 cup of  Daiya Pepperjack cheese

  • Bake your sweet potatoes in a parchment paper pouch in a 350 degree oven for approx. 45 mins (depending on your size of potato)


  • Meanwhile add corn to a pan on medium-high heat. Do not use any oils for this step. To get a golden brown color to the corn avoid stirring for approx. 5 mins. Then stir pan and brown the other side. When corn is nicely charred, add the paprika and stir. Remove from pan and set aside in small bowl.


  • Using the same pan heat up the coconut oil and add your chopped onions. Sauté until almost caramelized. About 10-12 mins. Remove from the heat and set aside.


  • Remove sweet potatoes from oven (do not turn off the oven) when cooked through & cut in half length-wise. Allow to cool for 5 mins. in order to handle with your bare hands.
  • Scoop out the potato into a large mixing bowl, leaving a little bit on the edges of the skin so that it holds its shape


  • Mash sweet potato with butter and salt to taste
  • Combine onions, corn, beans and cilantro into the mashed potato mixture and stir


  • Scoop this mixture back into the hollowed out skins and top with cheese.
  • Place back into oven and bake for another 10-15 mins to melt cheese.
  • Remove from oven and serve on top on Zesty Lime Rice


One response

  1. That looks sooo good! Im going to try it. Lobster tail….thats funny!
    Ive never used Pinterest AND I don’t know who Rachel Zoe is, so you’re ahead of me.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s