Best Sweet Potato White Bean And Pepper Tian Recipes

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SWEET POTATO AND VEGETABLE TIAN



Sweet Potato and Vegetable Tian image

Provided by Food Network

Categories     side-dish

Yield 6 servings

Number Of Ingredients 12

1 red onion, cut vertically into sixths, sections separated
1 green bell pepper, cut into 1 1/2inch chunks
12 ounces mushrooms, large ones quartered, medium ones halved
2 plum tomatoes, cored and cut into sixths
3 mediumlarge sweet potatoes or yams, peeled, quartered lengthwise, and sliced 1/4inch thick
4 garlic cloves, thinly sliced
2 teaspoons chopped fresh rosemary, or 3/4 teaspoon crumbled dried
1/2 teaspoon salt
Generous seasoning freshly ground black pepper
1/3 cup olive oil
3 slices homemadetype white bread
1 tablespoon olive oil

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.

TIAN



Tian image

The tian is both a vessel and the name of what's cooked in it: summer vegetables, sliced quite thin, arranged in careful layers, drenched in quality olive oil and then cooked in a slow oven until each individual vegetable surrenders to the others, becoming one. The true and complete melding of earthy zucchini, sweet onion, waxy potato, juicy and acidic tomatoes is the great achievement of a well-made tian, and resting the finished dish after cooking is no small part of that success. By using a cast-iron pan and starting on the stovetop during the build, covering with a lid along the way, you speed up the cooking significantly. Season every layer and generously drizzle each with olive oil to bring out tremendous flavor and aroma. The Sungold tomatoes are beautiful and bright and quite acidic - perfect against the other flavors - but I find the skins unpleasantly leathery-papery when they are cooked, so simply peel them first. Dropping the tomatoes for 30 seconds into seasoned boiling water splits their skins readily and they slip off effortlessly. I would even say it's kind of fun.

Provided by Gabrielle Hamilton

Categories     dinner, lunch, vegetables, main course, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 8

2 tablespoons unsalted butter
3 medium Yukon Gold potatoes (about 12 ounces)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 large yellow onion (about 12 ounces)
2 zucchini (about 12 ounces), washed and wiped free of any clinging grit
1 pint yellow Sungold cherry tomatoes
1/3 cup coarse bread crumbs

Steps:

  • In a pot, boil 2 inches of water for blanching tomatoes. Place an 8- or 9-inch cast-iron skillet on a burner over low heat, and add butter to melt.
  • Peel the potatoes, and slice on a Japanese mandoline into 1/4-inch-thick disks, then arrange in a single layer circle covering the bottom of the cast-iron skillet with its melted butter, keeping the skillet on the burner and leaving the heat on while you start to build the tian.
  • Add a second layer of potato slices, and season with salt and pepper, add a drizzle of olive oil and cover with a lid to slightly steam while you slice the yellow onion.
  • Peel the onion, then slice into even 1/4-inch or thinner rounds. The Japanese mandoline is sometimes too narrow to use for this, so you may have to use a sharp knife and do it manually.
  • Layer abundantly half the onion rings evenly around the pan on top of the steamed potatoes, season with salt and pepper and a drizzle of olive oil, and recover the pan with a lid while you slice the zucchini.
  • Slice the zucchini into 1/4-inch-thick rounds, and layer half of them in concentric, just-overlapping shingled circles over the onions to create a neat layer. Season with salt and pepper, drizzle with oil and recover with the lid while you blanch the tomatoes.
  • Season the now-boiling water with a few good pinches of salt, and drop the tomatoes into the boiling water. As soon as their skins split - about 30 seconds - retrieve the tomatoes and run under cold water to quickly cool enough to handle; set aside.
  • Build another ring of potato around the tian on top of the now-steaming zucchini, this time just a single layer. Drizzle with oil, season with salt and pepper and recover with the lid to steam a bit while you slip the skins off the tomatoes.
  • Layer the other half of the onions as before, season and drizzle and replace the lid as before, while you split the tomatoes in half horizontally with a small sharp knife.
  • Add final layer of zucchini to the tian, and season with salt and pepper and a drizzle of olive oil. Cover, and let steam while you heat the oven to 375 degrees.
  • Place the tomatoes around the top of the tian evenly, and sprinkle the bread crumbs over the top evenly. Drizzle with oil, season with salt and pepper and place in the oven to bake for 30 minutes. (If your skillet threatens to bubble over, slip a sheet pan underneath to prevent any burned wreckage in the bottom of your oven.)
  • With a spoon, baste, and drizzle the pan juices that accumulate in the tian over the top when you remove it from the oven at the end. Allow the tian to cool, settle and kind of meld for an hour before eating.

SWEET-POTATO TIAN WITH SPICED SHRIMP AND PROSCIUTTO



Sweet-Potato Tian With Spiced Shrimp and Prosciutto image

Provided by Molly O'Neill

Categories     dinner, casseroles, project, main course

Time 1h35m

Yield Six servings

Number Of Ingredients 14

1/4 cup plus 1 tablespoon olive oil
4 pounds sweet potatoes (about 6 medium), peeled and cut into 1/8-inch-thick slices
3 1/2 teaspoons kosher salt
Freshly ground pepper to taste
3 medium red onions, peeled and thinly sliced
1 1/2 cups white wine
1/4 cup Sherry
1/4 cup fresh lemon juice
1 teaspoon crushed pepper flakes
1/4 teaspoon cayenne pepper
2 1/2 pounds jumbo shrimp, shelled and deveined
1/2 pound thinly sliced prosciutto, trimmed of excess fat, cut across into thirds
1 cup coarse fresh bread crumbs
1 tablespoon chopped Italian parsley

Steps:

  • Preheat the oven to 350 degrees. Brush 1 tablespoon of olive oil over the bottom of a 12-by-3 1/2-inch round clay casserole dish. Layer 1/3 of the sweet potatoes in the dish, overlapping the slices slightly. Season with 3/4 teaspoon of salt and pepper. Scatter 1/3 of the onions over the sweet potatoes.
  • Repeat with the remaining sweet potatoes and onions, seasoning each layer of potatoes with 3/4 teaspoon of salt and pepper. Combine the wine and Sherry and pour over the top. Cover with aluminum foil and bake until the potatoes are tender, about 1 hour.
  • Meanwhile, in a bowl, combine the lemon juice, 1/4 cup of olive oil, 1/2 teaspoons of salt, pepper, pepper flakes and cayenne. Add the shrimp and toss to coat. Refrigerate until ready to use.
  • Scatter the prosciutto strips over the sweet-potato mixture. Top with the shrimp. Bake, uncovered, until the shrimp is just cooked through, about 16 minutes. Combine the bread crumbs with the parsley, 1/2 teaspoon of salt and pepper. Sprinkle the crumbs over the shrimp and place under the broiler until lightly browned, about 2 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 722, UnsaturatedFat 13 grams, Carbohydrate 85 grams, Fat 18 grams, Fiber 12 grams, Protein 44 grams, SaturatedFat 3 grams, Sodium 2393 milligrams, Sugar 17 grams, TransFat 0 grams

SPICED SWEET POTATO AND PARSNIP TIAN



Spiced Sweet Potato and Parsnip Tian image

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

4 cups apple cider
1/2 cup (1 stick) unsalted butter
2 tablespoons thyme leaves
1 tablespoon plus 2 teaspoons Aleppo pepper
4 teaspoons kosher salt, divided
6 1/2 pounds sweet potatoes (about 8 medium), peeled, sliced into 1/8"-thick rounds
2 pounds parsnips (about 3 extra-large), peeled, sliced into 1/8"-thick rounds
Special equipment:
A 4-quart casserole dish or braiser, preferably round

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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