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🍽️ Roasted Sweet Potatoes with Creamy Beetroot Dip

406 kcal · 30 min · 4 servings

Ingredients

• 1200 g sweet potatoes (4 sweet potatoes)
• 300 g beetroot (cooked; vacuum-packed)
• 2 garlic cloves
• 0.5 organic lemon
• 10 g dill (0.5 bunch)
• 500 g yogurt alternative made from soy
• salt
• pepper

Instructions

1. 1. Thoroughly wash the sweet potatoes under running water.
2. 2. Poke each potato several times with a fork to allow steam to escape.
3. 3. Place the potatoes on a baking sheet lined with baking paper.
4. 4. Preheat your oven to 180 degrees Celsius (160 degrees Celsius for fan-assisted or gas mark 2-3).
5. 5. Bake the sweet potatoes in the oven for about 50 minutes.
6. 6. Check for doneness by piercing a potato with a fork; it should slide in easily.
7. 7. Meanwhile, coarsely grate the cooked beetroot.
8. 8. Peel the garlic clove and press it into a small bowl.
9. 9. Rinse the lemon under hot water and pat it dry.
10. 10. Grate the fine outer zest of the lemon and then squeeze out the juice.
11. 11. Wash the dill, shake off excess water, and chop it finely.
12. 12. Mix the grated beetroot, pressed garlic, lemon juice, lemon zest, and chopped dill together in a bowl.
13. 13. Stir the soy yogurt alternative into the vegetable mixture.
14. 14. Season the cream with salt and pepper to taste.
15. 15. Carefully remove the baked sweet potatoes from the oven.
16. 16. Make a lengthwise cut into each potato.
17. 17. Gently press the potato open to create a pocket.
18. 18. Place the opened potatoes onto four plates.
19. 19. Fill the pockets of the potatoes with a spoonful of the beetroot cream.
20. 20. Season the filled potatoes once more briefly with salt and pepper.
21. 21. Serve the remaining dip separately in a small bowl.

Nutrition per serving

• kcal: 406
• Protein: 11 g · Fett/Fat: 3 g · Carbs: 82 g