Recently I worked on a photo shoot that called for “Purple Sweet Potatoes”? Luckily they were not hard to find & luckily there were a few left over from the shoot for me to bring home to Food on Fifth. I also happened to have a couple of “Beauregard” sweet potatoes which are a deep orange-red inside purchased from my CSA, Fresh Harvest.
I love potatoes…any and all potatoes..but I do have a special adoration for the sometimes gnarly locally grown sweet potato in all it’s formations. Never uniform in shape or color, or size…these are the ones I am drawn to.
Mashed together with butter…..a gratin with cream or milk….baked? I recently ran across a reference to a dish I was unfamiliar with….a “Tian”….it seems it can be both a shallow casserole type dish originating in Provence as well as a recipe cooked in this type of dish. I realized I had just purchased a “tian the dish” in which I could bake the “tian recipe”!
The turquoise tian…the purple & deep orange sweet potatoes…stunningly beautiful.
Sliced…….
…Tossed……
…Arranged….
…Baked.
Ingredients:
Directions:
Notes: This is a great lower calorie and fat dish than the typical “gratin” which usually has milk or cream, and cheeses. Serve as a side dish or with a salad as an entrée.
Recipe by: Teresa Blackburn, Food on Fifth Blog 11/2014 teresablackburnfoodstyling.com
Sources:
Turquoise Tian Dish – Set of 3 “Anthropologie” online or in store ; Linen Napkin “Restoration Hardware” online; Silver Spoon “Gas Lamp Antique Mall, Nashville”; Brown Speckled Enamel “Nashville Flea Market”