“Beauregard & Stokes Sweet Potato Tian”


              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.










A Sweet Potato Tian

  • Servings: 6
  • Print



  • 2 orange sweet potatoes (yams, etc) mine were “Beauregard’s”
  • 2 purple sweet potatoes (Stokes Purple) or any other
  • 2 large or 4 small shallots sliced
  • 1/4 cup good olive oil
  • sea salt & freshly ground black pepper to taste
  • 1/2 cup shredded white Cheddar cheese
  • 1/2 cup shredded Gruyere cheese
  • fresh or dried thyme leaves


  1. Preheat oven to 350 degrees.
  2. Wash and pat dry the sweet potatoes. Peel using a vegetable peeler and trim ends flat. Slice each into “coins” about 1/4 inch thick.
  3. Toss sweet potato slices in a large bowl with the olive oil, salt & pepper until well coated.
  4. In a “tian” (shallow earthenware casserole dish) scatter sliced shallots over the bottom and then alternate the slices of purple and red sweet potatoes..2 red, 2 purple and so on until the dish is filled.
  5. Scatter thyme leaves over all. Cover dish with a sheet of foil.
  6. Bake for 20 minutes covered. Uncover & sprinkle Cheddar & Gruyere over the top.
  7. Return to the oven, raising the temp to 400 degrees. Bake for about 20-30 more minutes until the potatoes are “knife” tender and the cheeses are melted and just a bit bubbly. Serve immediately or set aside and cover loosely with foil for up to 30 minutes.

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


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”



26 thoughts on ““Beauregard & Stokes Sweet Potato Tian”

      1. We have a winner! The timing and heat worked out perfectly for my oven. And it tastes good. I like the “knife tender” texture of the yams.

        One small edit that you probably want to make: placing the chopped shallots in the tian is shown in the photos, but not listed in the recipe.

      2. Maggie, thanks so much for the “edit” info. That is so nice of you to tell me and I have corrected it. I do get in a hurry sometimes and just speed through and make mistakes!! So happy your tian was a success and equally delicious. Happy Friday.

  1. Truly beautiful! I love how our Stokes Purple Sweet Potatoes look against your tian. Gorgeous! We share your recipe with our friends very soon. Please let me know if you might need any specialty produce for your future shoot. We might be able to help with that. 😉

    1. Hey Nance, I found these beauties Publix I think. Really I didn’t find them at all but Lizzie did while shopping for a job that called for Purple Sweet Potatoes! It was around Thanksgiving and we thought they would be hard to find, but not so. They seemed to be everywhere that week, but I have not seen any since? The colors really are festive and fun. Thanks so much.

  2. I love the combo of sweet and white potatoes together! I started making my mashed with both sweet and white potatoes for my son when he was a little guy to expand his food horizons in a sneaky way and this is now one of his favorites!

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