For the baked sweet potatoes, preheat the oven to 180°C top heat. Peel sweet potatoes and beet, cut into slices about 1 cm thick and place side by side in an ovenproof dish or on a baking tray.
Sprinkle thyme, chili and salt on top, drizzle olive oil over the top. Place in the oven and bake for about 20 minutes, until the surface is brown.
After half the baking time, turn the slices over. Mix cream cheese with sour cream until smooth. Mix in garlic and parsley, season with salt. Serve the finished baked sweet potatoes with the dip.
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