Sweet Potato Tian with Maple-Tahini Drizzle
The arrival of October tends to instill the want for all things Fall - especially when it comes to cooking. Use any combination of sweet potatoes/yams for this elegant side that is perfect for the season.
Equipment
- 1 Cast Iron Skillet or other oven-safe skillet or dish
Ingredients
- 3 sweet potatoes Any combination of sweet potatoes and/or yams will work. Sliced into thin rounds.
- 1/2 white onion medium in size, sliced thin
- 1/2 cup parmesan cheese grated
- 3 tbsp olive oil divided
- 1/2 cup pomegranate seeds
- 2 tsp salt
Maple-Tahini Drizzle
- 1 tsp salt plus more, as needed
- 1 tbsp olive oil
- 1/4 cup tahini
- 2 tbsp maple syrup
- 1 lemon juice only
- water as needed to thin out sauce
- 1/4 cup chopped fresh herbs like cilantro, basil, parsley or dill.
Instructions
Maple-Tahini Drizzle
- Whisk all ingredients together in a medium bowl or mixing glass. Add one 1 tbsp of water at a time as needed to thin sauce. It should easily drizzle without being too runny. Season with salt as needed.
Sweet Potatoes & Assembly
- Preheat oven to 400F. Add 1 tbsp olive oil to a nonstick skillet like cast iron or casserole dish. Sprinkle half of parmesan cheese in skillet and then layer potatoes in the pan in a spiral (almost like you would with dominoes).
- Top with one more tbsp of oil and salt. Distribute onions on top with remaining tbsp of oil and a pinch of salt.
- Roast for one hour, turning skillet/pan halfway through, until potatoes are cooked through and onions have taken on color.
- Remove potatoes from oven, drizzle with maple-tahini sauce, top with pomegranate seeds and fresh chopped herbs like cilantro, basil, parsley or dill.
Tried this recipe?Let us know how it was!