12 Oct Sweet Potato + Apple Tian
Even though it’s still blazing hot here in LA, it IS actually fall and with that comes the bounty of autumn produce. The display of apples at the market today made me swoon, and I knew something had to happen with them in my kitchen today. Since my sweet tooth is mostly limited to dark chocolate and pie making is better left to the genius bakers in my life, I went all savory on those little bites of fall. The resulting recipe: a gorgeous spiral of a sweet potato, potato, and apple tian. While it takes time to bang out the spiral (but even with my lack of patience I didn’t lose my mind, so don’t fret), it’s totally worth the effort to be able to set this beauty on your table.
The key to making this work is to get even slices (I highly recommend using a mandolin), and it’s best to start with the whole ingredients that are roughly the same size so you don’t have to cut them down. If your onion is too big, try just popping out and using the center rings to match the size of your sweet potatoes. If your apples are too big, cut your slices in half and just make sure the round part is toward the top of your tian (the smaller your apples, the better shot you have at not having to manipulate your slices). You’ll be lying them on about a 45 degree angle in your spiral, so just make sure throughout the prettiest side is facing up and you are using roughly the same size pieces in each row, using the smaller slices on the inside and larger on the outside ring. You’ll inevitably have some leftover slices, so you can make a mini tian or just spread them out on a parchment lined baking sheet, and roast in a 425 degree oven until golden (about 20-25 minutes).
- 2 medium sweet potatoes, peeled and sliced into 1/8 inch rounds
- 2 medium waxy potatoes, peeled and sliced into 1/8 inch rounds
- 2 small apples, peeled and sliced into 1/8 inch slices
- 2 small sweet onions, peeled and sliced into 1/8 inch slices
- 1/4 cup olive oil, divided
- 1/2 tablespoon kosher sea salt, divided
- 18 fresh sage leaves
- 3 tablespoons melted butter (or vegan buttery spread)
- fresh ground pepper
- Preheat oven to 350 degrees.
- Combine 3 tablespoons of oil and 3/4 of the salt in a mixing bowl, and then one ingredient type at a time toss your sweet potatoes, potatoes, apples, and sage to coat (keep your onions out of there so they stay whole).
- In a 9" shallow pie dish, start your spiral by placing your items at a 45 degree angle on top of each other in a ring in this order: Sweet potato, potato, sweet potato, apple, sweet potato, onion, sage leaf, potato, then repeat, leaving about 1/8 of an inch of each item showing. When you've finished the loop on the outer ring, start an inner ring with some of the smaller pieces. When that ring is finished, fill in the center with a single alternating row, placing your prettiest sweet potato round on top.
- Drizzle with remaining tablespoon of olive oil and a generous pinch of salt.
- Cover in a tent of tin foil and place on the center oven rack. Bake for 1 hour. Remove foil, drizzle melted butter over the top, and bake an additional 15 minutes.
- Remove from oven, season with salt and pepper, then serve sections of the ring.