• 2 sweet potatoes, peeled and cut into small chunks
• 1 small package of beets*
• 1 head of garlic
• 1/2 tsp olive oil 
• 1/2 cup fat free sour cream
• 1/4 cup of IPA beer**
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/4 tsp cayenne
• salt and pepper

Preheat oven to 400.

Coat a casserole with nonstick spray.  Add your potatoes and beets and season generously with salt and pepper.  Toss them to coat.

Slice the top of your garlic bulb off and drizzle over your olive oil, a bit of salt and pepper.  Wrap bulb tightly in foil and place directly on oven rack.   You won’t be using the entire bulb for this recipe but don’t throw away the rest, save it to spread on toast or crackers – so good!

Roast for 40 mins or until beets and potatoes are fork tender.

Place potatoes, beets, 1/2 head of garlic, sour cream, beer, cumin, coriander and cayenne in food processor.  Pulse until you reach a puree and season to taste with salt and pepper.

*Beets take a long time to cook so we used these by Melissa’s.  They’re precooked so they roast up faster.  You could substitute fresh and just add to the roasting time or use canned and nix the roasting all together, just heat them in the microwave before adding to your food processor.

**We used Harpoon’s IPA but you could substitute if you’d like.  I would recommend sticking with an IPA though, so you achieve that slight bitterness that only an IPA can impart.