1. Preheat oven to 400°F (200°C).
2. Lay sweet potato slices on a baking sheet, drizzle with olive oil and kosher salt, and roast for 20 minutes.
3. Lay beet slices on a separate baking sheet, drizzle with date honey, and roast for 20 minutes.
4. Arrange beets and sweet potatoes over sour cream filling and bake.