Sweet Potato and Sage Tian
November 25, 2023
This Sweet Potato and Sage Tian is made with thinly sliced sweet potatoes, sage leaves, garlic, and cream. The ingredients are layered in a baking dish and then baked until the sweet potatoes are tender and the cream is thickened. This is a dish that is deeply rooted in Provençal cuisine. It is often served during fall and winter when sweet potatoes are in season. The tian is a symbol of Provençal hospitality and is often served at family gatherings and special occasions.
- Prep: 25 mins
- Cook: 1 hr 20 mins
- Yields: 8 Servings
Directions
1Preheat oven to 375°F.
2Brush butter evenly over bottom and sides of a 9-by-12-inch oval baking dish, 8-by-10- inch rectangular baking dish, or other shallow 2-to-2½-quart dish. Sprinkle ½ cup cheese evenly over butter; season with ground pepper.
3Combine half-and-half, 20 sage leaves, garlic, and peppercorns in a large saucepan; season with 1 tablespoon salt. Bring to a boil, then reduce heat to medium and simmer until reduced by half, 15 to 20 minutes. Strain, discarding solids; season to taste.
4Meanwhile, slice sweet potatoes into ⅛-inch-thick rounds. Snugly arrange slices vertically in prepared baking dish. Tuck remaining 12 sage leaves between potatoes; carefully pour half-and-half mixture over top. Sprinkle top with remaining ½ cup cheese and lightly drizzle with oil.
5Roast until potatoes are tender and top is golden brown, 55 to 65 minutes. (If top is browning too quickly, tent with foil.) Let cool at least 15 minutes before serving.
Recipe from Martha Stewart Living, November 2020.
MaggieToo
November 27, 2023
What a marvelous looking recipe. I don’t believe I’ve ever had sweet potatoes treated with any method like this. I’ll have to try it and report back. Looks perfect for the Thanksgiving/Christmas season.