Make the sweet potato dip by heating 1 tsp of oil in a saucepan on a medium heat. Add the garlic and sweet potato. Stir and fry for 5 minutes. Add the vegetable stock, salt, pepper and stir and cover. Simmer for 15 - 20 minutes or until the sweet potato is soft. Remove from heat and allow to cool.
Beetroot chips - using a mandoline, food processor or knife, cut the beetroot into very thin slices. Put the beetroot slices into a bowl; add 1 tsp of oil, sea salt and the rosemary. Mix with a spoon until all the beetroot is evenly coated with oil.
Arrange the beetroot slices in one layer on each of the lined baking trays, making sure that the slices don’t overlap each other. Bake the beetroot in the oven for 12 - 15 minutes. Keep checking them to make sure that they don’t burn. Remove from the oven and carefully transfer the beetroot slices to a wire rack. *see Recipe Notes
To serve (cold) - put some of the sweet potato dip in a small bowl and surround it with beetroot chips. Eat straightaway as the chips can go soggy if left out too long.
*Sweet potato dip - this recipe makes approximately 250g of dip.
*Beetroot chips - depending on how thinly you slice your beetroot, your beetroot chips may be very delicate once baked. Use a metal spatula to carefully transfer the cooked chips from the baking trays to the wire rack. You can re-crisp the chips in a preheated oven for a minute or so if they go soggy.