Twice Baked Beet Potatoes
Yellow sweet potatoes mashed into yumminess with red and golden beets, twice baked, and topped with a vegan horseradish cream sauce!
Servings 4
Ingredients
- 2 lb yellow sweet potatoes, I used 2, each about 1 lb
- 1 lb beets. 1 red beet and 2 golden, each about 1/3 of the weight. My red beet was a little larger weighing in at 6 oz
- 2 Tbsp vegan butter, I used Earth Balance. They have a soy-free option if needed. Check for nut-free if necessary.
- 1 Tbsp fresh chives, chopped, plus more for topping
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- chopped green onions, for topping (optional)
For the horseradish cream sauce...
- 1/2 cup vegan sour cream To keep things simple, I used Toffuti Better Than Sour Cream, which I believe is nut-free but if necessary check to be certain. For a soy-free and unprocessed sauce, use my *Cashew Sour Cream (link in notes)
- 1/4 cup + 1 Tbsp prepared horseradish
- 1/4 cup unsweetened/unflavored non-dairy milk of choice
- 1 Tbsp fresh chives
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Preheat oven to 400°F.
- Wash both the beets and sweet potatoes, making sure to dry the potatoes well afterwards. Cut the tops off of the beets, wrap them each in foil, and place them on a small baking sheet. Using a fork, poke several holes in each sweet potato. DO NOT wrap the potatoes in foil.
- Place both the beets and potatoes into the preheated oven. The potatoes place directly on oven rack. Bake until soft. About 45 min - 1 hr for the potatoes, and about 1 hr - 1 hr 20 min for the beets.
- While the potatoes and beets are baking you can make your horseradish cream sauce. Whisk together all the ingredients until well combined. Store in fridge until ready to use.
- When your beets and potatoes are done turn oven down to 375°F. Open the foil on the beets and let sit until cool enough to touch.
- Using a potato peeler, or your hand if a peeler isn't necessary, remove the skins from the beets and discard. Place the peeled beets into your food processor.
- Slice each potato in half, lengthwise. Very carefully scoop out the potato, leaving the skins intact. If needed, leave a light layer of potato along the skin to prevent them from breaking apart. If they do break, they're easily molded back together once the skins are refilled. Place the scooped out potato into the food processor with the beets.
- Add the butter, chives, salt, and pepper to the food processor. Mix until everything is smooth and well combined, scarping sides as needed. Scoop the beet-potato mixture back into potato skins. Place beet potatoes onto a foil lined baking sheet and place back in the oven for 15 minutes, or until tops are slightly browned.
- When done, drizzle the horseradish cream sauce on top of your Twice Baked Beet Potatoes. Top with more chives and green onions, if desired.