Spiced Sweet Potato and Parsnip Tian

September 23, 2020
Created by Harmons
2 hours 30 minutes
Serves 10-12
  • 2 1/2 cups apple cider or juice
  • 1/2 cup (1 stick) unsalted butter
  • 2 Tbsp fresh thyme leaves
  • 1 Tbsp plus 2 tsp Aleppo pepper
  • 4 tsp salt, divided
  • 5 sweet potatoes, peeled, sliced into 1/8" thick rounds
  • 2 lb (about 3 large) parsnips, peeled, sliced into 1/8" thick rounds

Preheat oven to 325°.

In a large saucepan over medium-high heat, add cider and bring to a boil. Reduce heat to low, add butter, thyme, Aleppo pepper, and 2 teaspoons salt, and cook, stirring, until butter is melted. Let cool slightly.

In a large bowl, add potatoes and parsnips. Pour cider mixture over and toss to coat. Stack a handful of slices about 3” high, then place vertically in casserole dish.

Continue arranging slices in pan until tightly packed (you may have some leftover). Pour in cider mixture to come halfway up sides of dish; discard remaining cider mixture. Sprinkle with remaining 2 teaspoons salt. Cover tightly with foil and bake for 1 hour. Remove foil and brush pan juices over tops of slices with a pastry brush. Increase oven temperature to 425° and bake, uncovered, until golden brown on top, 35-40 minutes more.