These Roasted Sweet Potato & Beet Stacks make a fun, easy, and healthy side dish for your holiday get-togethers.
Thanksgiving recipes already!?! Say whatttt. I mean it is November and Thanksgiving is right around the corner. Better get planning for all that goodness you are going to make and eat. We don’t have any plans for Thanksgiving yet. This will be our third year here in Austin. The first year I cooked myself(!!) for us and two of our friends. I think the turkey could of been cooked longer. I mean it was still good, but we put it back in the oven after we cut a few pieces off haha. It was my first time making a full turkey. Last year we did something with Michael’s business partner and his family. This year is up in the air!
If I’m being honest, I probably wouldn’t have any Thanksgiving recipes ready for the blog yet. But thankfully for BGB, we are doing a Friendsgiving roundup this year! A bunch of us are making recipes and linking up to each others. I mean if you can’t be with your blogger foodie friends, why not have a huge linkup to all the food. I hope you get inspired by everyone’s recipes!
These roasted sweet potato & beet stacks are inspired by a recipe my family and I made a few years ago. The recipe used just sweet potatoes so I decided to make it a little more colorful and add some beets. From the looks of this, it might look a little intimidating, but they are super easy to make. You stack them in a muffin tin so they stay in place. The muffin tin helps cook them evenly too.
The key is to make sure you find some skinny sweet potatoes and smaller beets. That way they fit in the muffin tin. I added goat cheese on top (because duh), but if you don’t do dairy feel free to leave it off. These make for the perfect side dish or holiday appetizer. People will think you worked so hard, but I won’t tell them they are a piece of cake to make.
Happy Friendsgiving y’all!!
Roasted Sweet Potato & Beet Stacks
- 3-4 small and skinny sweet potatoes (500 grams)
- 5 small beets (about 350 grams)
- 2 teaspoons avocado oil, divided
- 1 teaspoon garlic powder, divided
- 1/4 cup parsley, roughly chopped
- 1/8-1/4 cup goat cheese
- lemon juice
- salt and pepper, to taste
- Preheat oven to 375 degrees Fahrenheit.
- Peel sweet potatoes and beets. Using a slicer or a knife, slice sweet potatoes into rounds about 1/8 inch thick. Repeat with beets.
- Add sweet potatoes to a medium sized bowl. Toss with 1 teaspoon avocado oil, 1/2 teaspoon garlic powder, and salt and pepper. Remove from bowl and toss sliced beets with remaining avocado oil, 1/2 teaspoon garlic powder, and salt and pepper. Tossing them separately makes sure the beet color doesn't bleed on the sweet potatoes.
- Grease two large muffin tins with avocado oil. Add a beet slice, then sweet potato, and continue to alternate until you get to the top of the muffin tin, making sure to end on the one you started on. For the next stack, start with a sweet potato slice. This will ensure that you have different colors on top.
- Bake for 40-45 minutes until cooked through. Let cool for 1 minute. Place on a platter, top with fresh lemon juice, goat cheese, and chopped parsley.
Are you ready for Thanksgiving?
Do you have any plans yet?
Ideas from my BGB friends!
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