Sweet Potato-Beet Bake

 

HAPPY MOTHER'S DAY!

Yeah, so even though it's Mother's Day, this recipe was one of Dad's requests...but we made for our MD celebration dinner so it all worked out.

Once again, made a trip to the Farmer's Market to pick up some gorgeous still-on-the-stalk beets and fresh-from-the-ground sweet potatoes.  Makes a deliciously starchy side for any celebratory dinner.

Sweet Potato-Beet Bake

2 medium sweet potatoes
2 large beets
3-4 tsp olive oil
1/8 tsp cinnamon
2 slices turkey bacon, cut into small pieces
1/2 medium onion, thinly sliced

Peel and cube both the raw sweet potatoes and beets. Cut into 1/2"-3/4"cubes.

In a medium bowl, mix sweet potato and beet cubes with 1-2 tsp olive oil.  Really only need enough to just coat them.  Add cinnamon and stir well.

Line a cookie sheet with parchment or baking paper and spread the oiled veggies on the sheet.

Bake for 30-35 minutes at 350 degrees, or until beets are fork tender.  The beets will take a tidge longer to cook than the sweet potatoes.  You can always cut them smaller than the sweet potatoes so that they cook faster.

While those are baking, in a small skillet cook the bacon pieces over medium-high heat until more crispy than not. 

In another small skillet, cook onion slices with 1-2 tsp olive oil over medium-high heat, stirring frequently to keep them from burning.  Will take 15-20 minutes for them to brown and start to caramelize.

When the beets and sweet potatoes are baked, the onions browned, and the bacon crispy, mix them all up in a medium bowl and then serve.