Sweet Beet Candy

Mama Moon 0

"This roasted sweet potato and beet recipe can't get any easier. The kids are gonna love this. Nature's candy!"
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40 m servings 269 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 57.4g
  • 19%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 380 degrees F (193 degrees C).
  2. Mix beets and 1 teaspoon olive oil together in a bowl until coated; spread onto a baking sheet.
  3. Bake beets in the preheated oven for 15 minutes.
  4. Mix sweet potatoes and remaining 1 teaspoon olive oil together in a bowl until coated.
  5. Flip beets using a spatula and add sweet potatoes to the baking sheet.
  6. Cook beets and sweet potatoes until tender, about 15 minutes.



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