Oven-baked Sweet Potatoes and Beetroots


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Oven-baked Sweet Potatoes and Beetroots
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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.

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  • Preparation time
  • Cooking time
  • Recipe category Side
  • Recipe yield 4

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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