Baked Sweet Potatoes and Beets
Baked sweet potatoes and beets from Spoonsparrow is a simple comfort dish for cool days.
Ingredients
- 8 beetroot roots
- 4 sweet potatoes
- 5 tbsp olive oil
- 30 g pine nuts (2 tbsp)
- 25 g Sesame seeds (2 tbsp)
- 25 g Black sesame seeds (2 tbsp)
- 10 g Mint (0.5 bunch)
- 400 g grainy cream cheese
- Salt
- Pepper
Instructions
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1.
Wash and dry beetroot and sweet potatoes thoroughly. Place everything in a large baking dish and brush with 1 tbsp oil.
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2.
Bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for 40–45 minutes, until the beets and sweet potatoes can be easily pierced. If the skins brown too much, cover the vegetables with parchment paper.
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3.
Meanwhile, toast pine nuts in a hot pan without oil over medium heat for 4 minutes. Then chop them and mix with sesame seeds.
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4.
Wash mint, pat dry, and finely chop the leaves. Combine mint with cream cheese and remaining olive oil, seasoning with salt and pepper.
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5.
Remove beets and sweet potatoes from the oven and arrange on plates. Slice each root lengthwise, press slightly to open, fill with cream cheese, and sprinkle with the pine nut‑sesame mixture.
