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
ingredients
- 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
instructions
- 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.
- Enjoy!
nutrition
Let’s talk!
Are you ready for Thanksgiving?
Do you have any plans yet?
Ideas from my BGB friends!
Jane says
Iām surprised how many recipes use the incorrect oil. Olive oil, avocado oil, canola oil ( iāve never seen a canola plant) if we use sesame oil correctly why do we fall short on the rest of our oils choices? I would never heat avocado oil itās best served in salads. I wouldnāt use olive oil to fry anything because of the burn temperature. Generally readers donāt know this and you should; you could promote households to have selections of oils just like our spice cupboard!
Kelly says
I like avocado or coconut oil for roasting. I tend to use olive oil for dressing.
Kate says
Planning to make these next weekend for a dinner party. Any tips on making them earlier in the day and then reheating them? Or should I plan to do them last minute?
Kelly says
I think you could cut them up, store them, and then day of just assemble real fast and bake. Or you can bake till they are almost done and then before the party reheat so they are cooked through, then just top with the toppings. Let me know how you do it and how they turn out!
Allie @ Miss Allie's Kitchen says
So SO SOOOO obsessed with these! What a perfect idea.
Kelly says
Thanks Allie! They are pretty fun and easy to make!
Elissa says
This is a super fancy way to serve up a healthy and tasty side – yum!
Kelly says
Thanks Elissa! It looks fancy but they are really easy to make!
Miss Polkadot says
They’re so pretty! If only I liked beets and sweet potatoes :D. Honestly, though, I think my mum would really like these, especially with the goat cheese on top.
Kelly says
Lol! The goat cheese on the top is the best part š
Rebecca Dickinson says
How cute are these?! But seriously! Everything from the colors to the size, they look so gourmet! Can’t wait to make these for my family, they’re going to freak!
Kelly says
Thanks so much Rebecca! Hope they enjoy them š
masala girl says
first off, these look super cute, but also mouthwatering! they’re so colorful and i just want to eat them up. the muffin pan idea is genius! i’ll have to pitch it to my family š
Kelly says
Thanks so much! I hope your family likes the idea š