Fellow food bloggers with full-time jobs, I tip my hat to you. As a teacher, the months of September and October have eaten my soul been quite tiring, and I’m not sure how you other bloggers all have the juice to pump out post after post. Prepping, cooking, plating, shooting, cleaning up, and finally, writing it all down… it takes a LOT. I absolutely love it, but, holy cow, there just isn’t enough time (or sunlight!) in a day. (Speaking of sunlight, I thank food photography heaven for indoor shooting lights during this dark and dreary season, as it seems that there is never quite enough natural light to take any decent shots of anything!)
Cold, rainy, dark days also call for warm, comforting food – but also, I’d prefer that comfort food to be the kind that you can just come home to and throw in the oven no defrosting required. The internet / Pinterest is full of freezer-friendly meals, however a lot of them require tons of advance prep, or they require you to defrost before cooking, or they end up lacking in texture and flavour once reheated. You think that at pitch-black, pre-caffeinated 6am, I can remember to defrost something for dinner? Ain’t nobody got time for that. I can’t even remember to pack my lunch.
I did have some rare free time one weekend, and I wanted to create something that was relatively easy, made little mess, and was a cinch to reheat – without defrosting. Enter the freezer-to-oven twice-baked stuffed sweet potato. This adobo flavoured marvel is just as delicious the day you make it as it is 3 weeks later when you re-heat it.
(A great addition, find my homemade tomatillo salsa recipe HERE!)

Twice-Baked Stuffed Sweet Potatoes


  • 6 medium sweet potatoes
  • 4 tbsp. olive oil
  • 2 pinches sea salt
  • 1 large Spanish or Vidalia onion diced
  • 1 cup black beans cooked and drained (or canned - drained & rinsed)
  • 1 cup corn kernels either frozen or canned
  • 1 cup chopped cilantro leaves
  • 1 cup ready-made salsa see link for tomatillo salsa above!
  • 1 canned chipotle pepper chopped
  • 1 tsp adobo sauce from canned chipotle


  • Preheat oven to 425F.
  • Line roasting tray with parchment paper.
  • Slice potatoes in half lengthwise and place face down on roasting tray.
  • Drizzle with 2 tbsp. olive oil and season with salt.
  • Roast for 30 to 40 minutes (less time for smaller potatoes), or until fork pierces easily into center.
  • Remove from oven and allow to cool enough to handle comfortably.
  • Meanwhile, heat olive oil in pan.
  • Sautée diced onion until translucent.
  • Add beans, corn, salsa & chipotle pepper. Stir until heated.
  • Once potatoes are cool, flip them over and scoop out most of the flesh, leaving a small border around the peel.
  • Mash up the removed flesh & combine with bean mixture and chopped cilantro.
  • Fill potato skins with mash mixture.
  • Can be eaten immediately, or frozen.
  • If freezing, allow to cool completely and freeze on baking tray, uncovered.
  • Once completely frozen, wrap in foil.
  • To reheat, preheat oven to 425F and cook unwrapped potatoes for 35-40 minutes, or until warmed through.
  • Serve hot, garnished with extra salsa, avocado, cilantro, or cheese if desired.