Sweet Potato Tian

Ingredients

• 1.13 kg (2½ lb), about 3 medium-to-large sweet potatoessweet potatoes, thinly sliced
• 57 g (4 tablespoons)butter, melted
• 2.5 ml (½ teaspoon)salt
• 15 ml (1 tablespoon)fresh rosemary, chopped
• 15 ml (1 tablespoon)fresh thyme, chopped
• 33 g (⅓ cup)Parmesan cheese, grated

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F).

2. 2

   Coat the potatoes

   In a large bowl, toss the sliced sweet potatoes with the melted butter. Add the salt and toss again so the slices are coated.

3. 3

   Arrange the slices

   Use a medium-sized round or oval baking dish. Stand the sweet potato slices close together in a circular pattern.

4. 4

   Add the toppings

   Pour any butter remaining in the bowl over the potatoes. Sprinkle with the fresh herbs, then scatter the grated Parmesan on top.

5. 5

   Bake until golden

   Cover the dish with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for a further 15 minutes, until the cheese is brown and the potato edges are beginning to crisp.

What is a sweet potato tian?

A tian is a baked dish named after the shallow earthenware vessel traditionally used to cook it. In this American-style version, sweet potato slices are arranged upright in a close, circular pattern and baked with herbs and cheese.

The close arrangement makes a striking centrepiece while helping the slices cook together. Butter, rosemary, thyme and Parmesan bring savoury notes to the sweet potatoes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 188 calories, 4g protein, 29g carbs, 7g fat.

The sweet potatoes provide most of the carbohydrates, while butter contributes most of the fat and Parmesan adds some protein and fat. Serve a portion alongside a protein-rich main and green vegetables for a more balanced plate.

Choosing and slicing the potatoes

Sweet potatoes: Choose firm potatoes of similar size so their slices are fairly uniform. Slice them thinly enough to fit neatly into the dish and cook through in the stated time.

Even slices: A sharp knife works well; aim for consistent thickness rather than perfect precision. Very thick slices may need longer in the oven.

Building the circular pattern

Close arrangement: Stand the slices together with their edges overlapping slightly, working around the dish. A snug pattern keeps the potatoes upright and gives the top an even surface for the herbs and cheese.

Dish size: Use a medium-sized round or oval baking dish, as directed. If the slices lean or leave large gaps, adjust them before adding the toppings.

Butter, herbs and Parmesan

Butter: Toss the slices thoroughly before arranging them, then pour over any butter left in the bowl. This distributes the fat across the potatoes and helps the surface brown.

Fresh herbs: Chopped rosemary and thyme add fragrance throughout the dish. Sprinkle them over the arranged slices so they are spread across the top.

Parmesan: The grated cheese browns during the uncovered part of baking. Keep it on top of the potatoes rather than mixing it into the bowl.

Cover first, then crisp

Covered baking: The foil traps steam while the potatoes cook for the first 40 minutes. Keep the dish covered for this stage so the slices have time to soften.

Uncovered finish: Remove the foil and bake for another 15 minutes. Look for browned cheese and edges that are beginning to crisp; the potatoes should be tender when pierced.

When to serve it

Make-ahead timing: Allow the full 70 minutes of cooking time, including both covered and uncovered stages. Serve the tian warm, while the edges are still crisp.

On the table: Pair it with roast meat, poultry or a savoury main course. A green salad or simply cooked green vegetables provide a fresh contrast.

Recipe notes & tips

• Slice the potatoes to a similar thickness so they soften at roughly the same rate.
• Toss the slices well to spread the melted butter and salt evenly.
• Arrange the slices snugly so they stay upright as they bake.
• Use a piece of foil large enough to cover the dish without pressing into the cheese.
• Check that the potatoes are tender before taking the dish out of the oven.

Variations

• Add garlic: Mix finely chopped garlic into the melted butter before tossing it with the potatoes.
• Change the herbs: Use chopped sage in place of some or all of the rosemary and thyme.
• Try another cheese: Replace the Parmesan with finely grated mature Cheddar.
• Add a little heat: Sprinkle a pinch of chilli flakes over the potatoes with the herbs.
• Finish with parsley: Scatter chopped fresh parsley over the baked tian just before serving.

Common mistakes to avoid

• Uneven slices: Thick pieces may stay firm while thinner ones soften; aim for slices of similar thickness.
• Loose arrangement: Slices can slump if they are spaced too far apart; pack them close together in the dish.
• Skipping the foil: The uncovered top can brown before the potatoes are tender; cover the dish for the first 40 minutes.
• Leaving it covered: The cheese and edges will not brown as intended; remove the foil for the final 15 minutes.
• Using too small a dish: The slices may be difficult to arrange; choose a medium-sized round or oval baking dish.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven until hot; the uncovered heat can help bring back some crispness at the edges.

Frequently asked questions