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Sweet Potato Tian Provençal

October 19, 2015 · 1 Comment

Sweet Potato Tian ProvencalI have a fast and healthy baked dish for you. It does everything to showcase the best of this season’s earthy flavors.

Fall is often known for its vegetables but this season’s herbs are what make favorite vegetables, like squash, taste delicious. I love combining herbs like rosemary with tarragon and sage, or basil with oregano, it’s fun to taste each blend. I wanted to take advantage of the fresh herbs I still had growing in the garden, wanting them to be the main seasoning for this Tian Provençal, the french version of a layered vegetable casserole.
Sweet Potato Tian ProvencalSweet Potato Tian ProvencalI totally cheated, I baked the potatoes in the microwave, but it saves so much time, especially on work nights! Wash your potatoes, poke a few holes, wrap them with a paper towel and microwave until tender, about seven minutes. It’s that easy, and some days I’ll take it a step further and cut the baked potatoes into quarters and sear them on a hot sauté pan I already have on the stove. You can even do this with beets too, but they will take an additional five minutes. But anyway back to this baked vegetable dish, I’m all about hearty and comforting autumn meals that are quick.  Sweet Potato Tian ProvencalThere are thinly sliced tomatoes, eggplant, and zucchini that top a layer of slightly mashed sweet potatoes. It’s a mix of the absolute last of summer’s vegetables, yes it’s true farmer’s market are nearing the end of their season here in New Jersey. This traditional tian is still delicious even if you aren’t using in season tomatoes, when baked, vegetables always taste great. You, of course can use your favorite vegetables and spices.Sweet Potato Tian Provencal Sweet Potato Tian Provencal Sweet Potato Tian ProvencalFor fellow vegetarians, Thanksgiving can be a difficult day to celebrate if eating at someone else’s home. Along with these great recipes, this sweet potato tian Provençal is a delicious vegetarian dish that you can bring for Thanksgiving, ensuring you eat, and perfect enough to share as a side dish. Just make sure to make enough for everyone to have some!
Sweet Potato Tian ProvencalSweet Potato Tian Provencal

Sweet Potato Tian Provençal

Ingredients {Serves 6}

6 tablespoons – Extra Virgin Olive Oil

4 – Dried Bay Leaves

5 to 6 sprigs – Fresh Tarragon

4 sprigs – Fresh Rosemary

1 tablespoon – Dried Oregano

Course Sea Salt and Fresh Ground Pepper

Dash Cayenne Pepper, optional 

3 medium – Sweet Potatoes

1 medium – Eggplant {cut into 1/8″ rounds}

1 large – Zucchini {cut into 1/8″ rounds}

2 medium – Tomatoes {cut into 1/8″ rounds}

Freshly Grated Parmesan Reggiano

Recipe {Adapted from Martha Stewart Living} 

Preheat oven to 425* F, and coat the bottom of a 9X13″ baking dish with the olive oil, seasoning with salt, pepper fresh and dried herbs. Bake sweet potatoes over the stove or wrapped in paper towel and microwaved for a few minutes, just until a knife goes through {you don’t want to overcook them, since they will be baked additionally}. Allow the sweet potatoes to cool enough where you can handle and slice into 1/4″ rounds.

Layer the sweet potato rounds at the bottom of the baking dish, drizzle with 2 tablespoons olive oil and season with salt and pepper, repeat in this order with half the eggplant, zucchini and tomatoes. Sprinkle the top of the tomato layer with cheese. Repeat layering steps with the remaining eggplant, zucchini and tomatoes, finishing with sprinkle of grated cheese.

Bake until vegetables are tender enough a knife goes through easily and edges are slightly crisped, and the cheese is melted {about 30 minutes}. Allow to cool slightly before serving.

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Filed In: Entertaining, Food, Healthy Eating, Holidays, How To, Recipes, Vegetarian / Tagged: baked vegetable casserole, baked vegetables, fall recipes, fall vegetables, food, recipes, thanksgiving food, Thanksgiving vegetable side dishes, tian provencal, vegetarian, vegeterian thanksgiving

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I love everything about entertaining. Flowers are my weakness, a slice of homemade pie makes my heart sing & I’m a sucker for wedding videos. I dream about these things, it’s true. But what I love most, is working with amazing people to create meaningful & unique celebrations…..

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Instagram post 2193145886518090006_20110111 Words for the weekend, the holiday season & every other day of the year!✨And yes I photocopied & framed this from the latest issue of Magnolia Journal, it pretty much sums up my approach to the holidays this year.....
reusing what I already have,
woods & greens to celebrate
the beauty in Mother Nature’s bareness,
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& this little penguin (who has been my only 
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Grab your friends, have them each donate a toy/gift for a local community drive or a family in need, then have each person bring a dish & something to wrap with! Get all the ideas for this party on the blog & make your own special “Give Back” holiday party💚
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I will continue to be grateful, showing my kindness & love towards others, even if it’s a simple act of baking cookies or giving away a coat.

I will reflect & cherish all the days before. I will live in each present moment, but also dream & envision new plans for goals I know I’m on my way to achieving, new places to explore, new adventures, new people to meet.

I will continue to learn & grow into an even better version of myself as I celebrate the final days of another year & the beginnings of a new.....✨
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I love everything about entertaining. Flowers are my weakness, a slice of homemade pie makes my heart sing & I’m a sucker for wedding videos. I dream about these things, it’s true. But what I love most, is working with amazing people to create meaningful & unique celebrations…..

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