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Oven-baked Sweet Potatoes and Beetroots

Oven-baked Sweet Potatoes and Beetroots

An easy and quick recipe for oven-baked sweet potatoes and beetroots: learn how to prepare a tasty side with a twist, perfect for lunch or dinner.

05 November, 2018
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Dietary Consideration

serves for


total time

1 HR 15 MIN


4 large, scrubbed and peeled
3 medium, sweet, scrubbed
Olive oil
2 tbsp
Cottage Cheese
450 g
1 small bunch, leaves only, roughly chopped, plus extra to garnish
1 small bunch flat-leaf, leaves only, chopped
4 tbsp mixed
Sesame seeds
to garnish
Sesame seeds
to garnish
black, freshly ground


How to make oven-baked sweet potatoes and beetroots

  • Preheat the oven to 180°C (160° fan) | gas 4.
  • Rub the beetroot and sweet potatoes with the olive oil before individually wrapping in aluminium foil and arranging on a large baking tray.
  • Bake for about 1 hour until just tender to the tip of a knife.
  • Remove from the oven and let cool to one side.
  • In the meantime, stir together the cottage cheese, chopped herbs, and some salt and pepper to taste in a small bowl.
  • Toast the mixed nuts in a dry frying pan set over a medium heat until golden and aromatic.
  • Let cool briefly before pulsing in a food processor until finely chopped.
  • Unwrap the vegetables and discard the foil.
  • Cut open with a sharp knife and fill with spoonfuls of the cottage cheese mixture.
  • Arrange the backed sweet potatoes and beetroots in a dish and top with a generous sprinkling of the chopped nuts, sesame seeds, and some mint leaves before serving.

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