SWEET-POTATO-AND-SAGE TIAN
Layers of thinly sliced sweet potatoes are baked in a sage-infused cream for this tian, which is a French term for both the style of casserole as well as the shallow earthenware dish it is traditionally baked in. Simple and satisfying, this side dish pairs will pair just as well with a Thanksgiving turkey as it will with a holiday ham.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 2h
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Brush 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-2 1/2-quart dish. Sprinkle 1/2 cup cheese evenly over butter; season with ground pepper.
- Combine 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.
- Meanwhile, slice sweet potatoes into 1/8-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 1/2 cup cheese and lightly drizzle with oil.
- Roast 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.
POTATO AND SWEET POTATO TIAN
Layer-and-bake dishes offer ways to turn leftovers into something luscious -- and they're ideal mediums for healthful ingredients. In this dish, a little Gruyere cheese provides a decadent texture, while sweet potatoes, leeks, and tangy grated apple make the dish especially moist, so you can use less fat.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Toss together potatoes, sweet potatoes, apple, leeks, oil, and 1 teaspoon salt. Season with pepper. Transfer to a 9-by-12-inch oval baking dish, spread into a thin layer, and cover with parchment-lined foil. Bake for 15 minutes. Raise oven temperature to 400. Remove, uncover, and top with Gruyere. Bake until bubbling and top is browned, about 30 minutes.
Nutrition Facts : Calories 150 g, Cholesterol 8 g, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, Sodium 195 g
SWEET POTATO, WHITE BEAN, AND PEPPER TIAN
Cook's Note: Although traditional tians are baked in heavy ceramic dishes, you will have good results using a more common baking dish as long as it is shallow and has 2 1/2 to 3 quart capacity, such as a 12" x 2" x 7" Pyrex dish.
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Combine all the vegetables, garlic, salt, pepper, and oil in a large bowl and toss well. (The vegetables can be prepared to this point up to 4 hours in advance.) Pack the mixture into a 2 1/2 or 3-quart shallow baking dish and flatten the top surface. Bake 45 minutes.
- To make the fresh bread crumbs, tear up the bread and make crumbs out of it in a food processor or blender. Pour the crumbs into a bowl and drizzle with the oil. Rub the oil into the crumbs with your fingertips to moisten them evenly.
- Remove the tian from the oven. Spread the crumbs all over the top. Return the tian to the oven and bake 15 minutes more, or until the topping is a rich golden color. Let sit 10 minutes before serving.
SWEET POTATO AND VEGETABLE TIAN
Steps:
- Preheat the oven to 375 degrees. Combine all the vegetables, garlic, and rosemary in a large mixing bowl. Sprinkle on the salt, pepper, and 1/3 cup olive oil and toss to coat thoroughly. (The vegetables may be prepared to this point up to 4 hours in advance.)
- Drop the vegetables into a shallow 2 1/2 quart ovenproof casserole and press them down evenly. Bake 45 minutes.
- To make the topping, break up the bread and make coarse crumbs in a food processor. Scrape them into a small bowl and drizzle on the 1 tablespoon olive oil. Use your fingers to rub the oil evenly into the crumbs.
- Remove the tian from the oven. Sprinkle the crumbs all over the top. Return the dish to the oven and bake 15 more minutes, or until the vegetables are very tender. Let sit 10 minutes before serving.
SWEET POTATO AND SAGE SOUP
This is one of my family's favourite soups, which I have adapted from pumpkin recipes. It has a lovely rich and spicy flavour.
Provided by rmarcella56
Categories Yam/Sweet Potato
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Saute chopped onion, leek and sgae in olive oil for a few minutes until golden.
- Add carrot and sweet potato cut into cubes and saute for 2 minutes.
- Add hot stock.
- Simmer for 45 minutes.
- Add parsley.
- Blend soup.
SWEET POTATO TORTELLINI WITH HAZELNUT SAUCE
Using wonton wrappers instead of fresh pasta dough makes homemade tortellini easy to prepare. For more formal dinners, this makes an impressive vegetarian entree. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; toss with 2 tablespoons oil, herbes de Provence, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast 25-30 minutes or until tender, stirring once. Cool slightly., In a small skillet, heat remaining oil over medium-high heat. Add shallots and garlic; cook and stir until tender. Transfer to a food processor. Add sweet potatoes, ricotta cheese, liqueur, nutmeg and the remaining salt and pepper; process until blended., Place 1 tablespoon filling in center of each wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold one corner diagonally over filling to form a triangle; press edges to seal. Pull opposite corners together, forming a boat; moisten with water and pinch to seal., In a Dutch oven, bring water to a boil. Reduce heat to a gentle boil. Cook tortellini in batches 30-60 seconds or until they float. Remove with a slotted spoon; keep warm., In a small heavy saucepan, melt butter over medium heat. Add sage; heat 5-7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in cherries and hazelnuts. Serve with tortellini. Top with cheese.Freeze option: Freeze uncooked tortellini on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, cook tortellini as directed, increasing time to 1-1/2 to 2 minutes or until they float. Serve as directed.
Nutrition Facts : Calories 662 calories, Fat 34g fat (17g saturated fat), Cholesterol 77mg cholesterol, Sodium 718mg sodium, Carbohydrate 73g carbohydrate (16g sugars, Fiber 4g fiber), Protein 17g protein.
ROASTED SWEET-POTATO ROUNDS WITH GARLIC OIL AND FRIED SAGE
Make and share this Roasted Sweet-Potato Rounds With Garlic Oil and Fried Sage recipe from Food.com.
Provided by Hopes in the kitchen
Categories Yam/Sweet Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Roast sweet potatoes:.
- Preheat oven 450°F with rack in upper third.
- Purée garlic with oil and 3/4 teaspoon salt in a blender until smooth. Toss sweet potatoes with garlic oil in a large bowl, then spread in 1 layer in a 15-by 10-inch shallow baking pan.
- Bake until golden in patches and cooked through, 20 to 30 minutes.
- To fry sage leaves:.
- Heat oil in a small heavy skillet over medium-high heat until it shimmers, then fry sage leaves in 2 batches, stirring, until crisp, 30 seconds to 1 minute per batch. Transfer with a slotted spoon to paper towels to drain.
- Serve sweet potatoes with sage leaves scattered on top.
- Cooks' notes:
- •Sweet potatoes can be cut and tossed with garlic oil 4 hours ahead and chilled in a sealable bag.
- •Sage leaves can be fried 4 hours ahead and kept at room temperature.
Nutrition Facts : Calories 263.2, Fat 15.8, SaturatedFat 2.2, Sodium 78.6, Carbohydrate 29, Fiber 4.3, Sugar 5.9, Protein 2.3
SPICED SWEET POTATO AND PARSNIP TIAN
With apple cider, Aleppo pepper, and fresh thyme, this pretty dish offers a lighter take on your usual Thanksgiving sweet potato casserole.
Provided by Anna Stockwell
Categories Sweet Potato/Yam Parsnip Apple Thyme Thanksgiving Fall Herb Casserole/Gratin
Yield 10-12 servings
Number Of Ingredients 9
Steps:
- Position rack in middle of oven and preheat to 325°F. Bring cider to a boil in a large saucepan over medium-high heat. Reduce heat to low, add butter, thyme, Aleppo, and 2 tsp. salt, and cook, stirring, until butter is melted. Let cool slightly.
- Place potatoes and parsnips in a large bowl. Pour cider mixture over and toss to coat. Stack a handful of slices about 3" high, then place vertically in casserole dish. Using a measuring cup or small bowl, keep slices standing up as you go, working around the perimeter and then into the center, forming concentric circles. Continue arranging slices in pan until tightly packed (you may have some leftover). Pour in cider mixture to come halfway up sides of dish; discard remaining cider mixture. Sprinkle with remaining 2 tsp. salt and cover tightly with foil.
- Bake, covered, 1 hour. Remove foil and brush pan juices over tops of slices with a pastry brush. Increase oven temperature to 425°F and bake, uncovered, until golden brown on top, 35-40 minutes more.
- Do Ahead
- After first round of baking at 325°F, let cool, then chill for up to 2 days. Bring to room temperature, then bake, uncovered, at 425°F for 40-50 minutes.
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SWEET POTATO TIAN - JAMIE GELLER
From jamiegeller.com
Cuisine FrenchCategory Starches, Side DishServings 8Total Time 1 hr 20 mins
- Preheat oven to 350°F. Grease a 9X13 casserole with evoo. 1. Pick up a 3 inch stack of potatoes and arrange in a spiral pattern. Continue with all potatoes, forming an attractive spiral pattern, mixing and alternating sweet potatoes and Russets. Scatter garlic and thyme across potatoes. Season with salt and pepper.
- 2. Pour broth over potatoes. The broth should come up about 2-inches in the pan. Cover with foil and roast for 30 minutes.
- 3. Uncover and continue cooking until potatoes are browned on edges and crispy and broth has been absorbed, about 30 minutes more.
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