1 small red beet
2 small or 1 large sweet potato
2 tablespoons heavy cream (or more)
3 tablespoons softened butter, divided
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
Mashed sweet potatoes with diced beets
Steam, roast or boil the beet until tender when pierced with a knife. Depending on how you cook it and the size, this could take 20 minutes to an hour. Let cool.
When the beet is cool, peel it and trim off the top and root end. For an even dice, trim sides so that it’s roughly cube shaped. Dice no more than 1/4 inch square. Set aside.
Peel the sweet potatoes and cut into large chunks (2 to 3 inches on a side). Place in a saucepan and cover with water. Bring to a boil and cook until tender, approximately 20 minutes.
Drain potatoes and press through a ricer or food mill (or mash by hand). Add cream, 2 tablespoons butter, salt and pepper and stir to combine. Add more cream if necessary to make a smooth puree. Adjust seasoning.
Right before serving, heat the remaining tablespoon of butter in a small sauté pan or skillet until foaming. Add the cubed beets and toss to coat and warm through. Sprinkle with a little salt.
To serve, spoon half the potatoes on each plate and use the back of a spoon to make a round depression in the top of the mound. Spoon the beets into the depressions.