You can tell just by looking that this dish is beautiful, but you’ll have to taste it to know it’s just as delicious as it looks! Yellow sweet potatoes mashed into yumminess with red and golden beets, twice baked, and topped with a vegan horseradish cream sauce!

It’s Thursday, and yesterday morning I had no idea what I was going to make for Monday’s post, nor was I even going to have a chance to cook until today! Talk about last minute! Luckily, my creativity started flowing through and I wrote down several yummy ideas to play with. This one was my favorite, so I tried it first, and it was a huge win!

This idea wasn’t 100 percent brand new. I got the idea for it by looking through pictures of things I’ve made in the past. I came across this picture of mashed beets topped with horseradish cream sauce…

I only made these once, but they were so good and so beautiful! Which made me think, why not use them for a post? I looked up if I wrote down how I made them. These were from a couple years ago before I started the blog, and I wasn’t always good about writing down my recipes back then. I thought I’d shared it in a recipe group I’m in on Facebook, so I looked, and looked, and looked, but no such luck.

In my Anylist app, I had at least written down how many potatoes (and what kind, because that time I used more than just sweet potato) as well as how many beets (and what kind) but I didn’t have any directions, seasonings, or other ingredients written down. Not even for the horseradish cream sauce!

Regardless, I knew I’d made them once successfully before, and I did have a bit of a foundation to start from, so I was pretty confident I could do it again. As I kept thinking about them though, another idea popped into my mind. Twice baked. It sounded great!

If you’re going to twice bake something, you first have to do what? That’s right, bake it the first time! LOL! So that’s how I started this recipe.

I used two sweet potatoes, together equaled 2 pounds. For the sweet potatoes, you want to wash and dry them well, and then pierce each one with a fork several times. That’s the only prep you need to do for these. They will sit directly on the oven rack, and you do not want to use foil. We want the skins dry so we’re able to re-stuff them later.

I put the beets in the oven with the sweet potatoes. My beets equaled one pound total. I used two golden beets, each about 5 ounces, and 1 red beet which weighed 6 ounces. To prepare these for roasting you need to wash them well, chop off the tops, and wrap them each in foil.

Once they’re prepped, you can put the beets and the potatoes in the oven, preheated to 400 degrees Fahrenheit. The potatoes take about 45 minutes to an hour, and the beets take a little longer, about 1 hour to an hour and 20 minutes. You want to make sure everything feels soft enough to mash. Test them by gently squeezing. Protect your hands from burning by wearing an oven mitt. After removing all of the beets and potatoes, you’ll want to turn the oven down to 375.

Open up the foil for each beet. As soon as they’re cool enough to touch you can peel off their skins. I started with a potato peeler, but it wasn’t really necessary, the skins should come right off without too much effort. Put the peeled beets into your food processor. Now, you can discard the skins, or do what I did and just eat them right there as a pre-dinner snack!

Slice each potato in half lengthwise. Carefully, scoop the potato out of the skins using a spoon. To make sure the skins stay intact, you can leave a layer of the potato still on them, if you feel it’s necessary. Add the scooped out potato to your food processor with the beets.

My larger beet and parts of my larger potato weren’t quite as soft as I’d hoped. If you find any harder parts that didn’t get cooked quite enough, you can simply place those pieces in a bowl and microwave for about 30 seconds.

With the beets and the potatoes, now add vegan butter, fresh chives, sea salt, and black pepper. Process until smooth and then refill your potato skins with this beautiful, oh-so-tasty, beet-potato mixture.

Place the stuffed potato halves on a parchment lined baking sheet and add them back to the oven for about 15 more minutes. While they’re baking you can make the horseradish cream sauce. Do this by simply whisking together vegan sour cream, prepared horseradish, non-dairy milk, fresh chives, and a little salt and pepper. To keep things simple, I used Tofutti brand vegan sour cream, but if you need something soy-free or prefer something not processed, you can use my recipe for Cashew Sour Cream.

When the potatoes are done they will be slightly browned on top. To serve, drizzle with the Horseradish Cream Sauce, and if desired, sprinkle with some more chives as well as some chopped green onions.

I don’t know about you, but I love the skin of sweet potatoes, which is why I ate every bit of mine. I have a confession, too. The night I made these it was only me and my son home for dinner. I ate mine and all the sautéed greens I made and served with them, and when I was done, I had a second one. No joke! I mean, if you think about it, each of them is only a half of a potato, right?! If you think about the size of them though, that’s like an entire pound of potato! I really enjoyed these that much!

My husband had already eaten, but when he came home that night, cut off a small piece of the last one to try it. He doesn’t even like beets very much, which is one of the reasons why I made them while he was gone, but he really enjoyed it! I think I’ll make them again next week so he can try one fresh out of the oven.

If you enjoy these as we do, please leave a comment below. And don’t forget to take a picture and tag me on Instagram, @veggiesattiffanis!

Print 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 Author Tiffani Wells 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 provided)

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.

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