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Baked Sweet Potatoes with Beetroot Cream

Baked Sweet Potatoes with Beetroot Cream

Try this baked sweet potatoes with beetroot cream recipe: it's a tasty vegan side made with soya yoghurt, that could be served also as a main course.

29 November, 2018
Average: 2.7 (18 votes)

Dietary Consideration

serves for


total time

1 HR 15 MIN


4, large, sweet
4 large, peeled
Olive oil
2 tbsp
250 g, soy milk
1 handful sprigs, chopped, plus extra to garnish
black, freshly ground


How to make Baked Sweet Potato with Beetroot Cream

  • Preheat the oven to 190°C (170° fan) | gas 5.
  • Line a large baking tray with aluminium foil.
  • Prick the potatoes all over with the tines of a fork. Place on the tray.
  • Rub the beetroot with olive oil and season with a little salt and pepper.
  • Wrap in foil and then place next to the sweet potatoes on the tray.
  • Bake for 50-60 minutes until both the potatoes and beetroot are tender to the tip of a knife.
  • Remove from the oven and let the potatoes cool to one side. Carefully open up the beetroot and let cool briefly before refreshing in a bowl of cold water.
  • Once cool enough to handle, roughly chop. Transfer to a mixing bowl and stir in the soy milk yoghurt and some chopped dill.
  • Season to taste with salt and pepper.
  • Split the potatoes open with a sharp knife.
  • Fill with the beetroot yoghurt cream and top with dill sprigs and some freshly ground black pepper before serving.

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