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Roasted Sweet Potato Tian with Parsley Salsa Verde

This Roasted Sweet Potato Tian is the perfect side dish - a little sweet, a little tangy, a little crispy, and soft on the inside. Thinly sliced sweet potatoes are roasted in a pan and topped with zesty Parsley Salsa Verde. Each bite is an amazing combination of sweet, lemony, garlicky, zesty goodness. This sweet potato side dish is loaded with healthy ingredients and pairs well with any protein!

Drizzling parsley sauce over sweet potato tian.

What is a tian?

A tian is a type of earthenware pan used for roasting vegetables, and "tian" is the name of the vegetable dish that is given to vegetables cooked in the pan. More commonly, a "tian" is used to describe any vegetable side dish where the vegetables are thinly sliced and roasted with seasonings, sauce, or cheese on top. 

Tians are often made with sliced squash and zucchini, but I really love this sweet potato version of tian. It is heartier, more filling, and quite frankly, more delicious because sweet potatoes do not get mushy fast like other vegetables do.

Want more fun sweet potato recipes? Try this Sweet Potato and Peanut Soup!

Sweet potatoes with zesty parsley sauce

Ever since I saw this sweet potato recipe from Smitten Kitchen, I just couldn't stop thinking about making this dish. I just loved that it is a savory sweet potato dish, and there is a fresh, zesty sauce that goes on top and adds a burst of flavor and color. And the fact that you get crispy edges on top and nice soft baked potatoes on the inside is just PERFECTION.

had to make my own version and share it with you.

Close up of a serving of sweet potato tian on a plate topped with parsley sauce.

Hungry for more sweet potatoes: Sweet Potato Chicken Nuggets

Ingredients

For the roasted sweet potatoes:

  • 3 lb sweet potatoes (about 6 medium ones, try to use ones that are similar thickness), scrubbed really well or peeled (see notes bel0w)
  • 2 tablespoons olive oil
  • 2 tablespoons salted butter
  • Salt & pepper, to taste
  • 1 small red onion, very thinly sliced

For the parsley salsa verde:

  • 1 cup parsley leaves (remove the large stems, small ones are OK)
  • 7-10 tablespoons olive oil
  • 1 clove garlic
  • 6-8 capers
  • Zest of 1 lemon
  • Juice of ½ lemon (about 1 tablespoon)
  • Salt & pepper, to taste - start with just a bit because capers are salty!

You'll also need:

Sweet potatoes sliced on a mandoline slicer.

Related recipe: Sweet Potato Leek Soup

Ingredient notes and substitutions

→ Sweet potatoes: Your choice if you want to peel the sweet potatoes or just scrub them thoroughly. The peel is where a lot of the nutrients are, so I usually leave the peel on if I can find nice-looking organic sweet potatoes. If you don't like the texture of the peel, then peel it off! Try to get sweet potatoes that are the same thickness so they will cook evenly, and make sure to slice them thin and even (that's why a mandoline is highly recommended!)

→ Red onion: You can use shallots instead of red onion.

→ Try adding some freshly grated Parmesan on top of the sweet potatoes before roasting, or grated sharp cheese.

→ Spice it up! Add any combination of cayenne pepper, chili powder, garlic powder, ground coriander to the olive oil + butter mixture and use that to brush onto the sweet potatoes.

→ Parsley: Feel free to sub half the parsley for fresh cilantro.

→ Other salsa verde substitutions: You can use lime juice instead of lemon juice, add a pinch of cayenne pepper for spice, skip the capers if you don't love a sharp salty vinegary flavor. If skipping the capers, I recommend using more salt or adding Parmesan cheese to make more of a pesto.

Related recipe: Carrot Soup with Parsley Pistou

Instructions

Step 1: Preheat oven to 375F. Wash and scrub the sweet potatoes thoroughly, or peel them. Use a mandoline to slice the potatoes into thin, even slices. Please wear cut-resistant gloves!! Thinly slice the red onion.

Step 2: Melt the butter, and combine with the olive oil. Optional: Add seasonings, such as garlic powder, chili powder, cayenne pepper, ground coriander to the oil mixture and mix.

Spread about ¼ of the butter/oil mixture on the bottom of an 8x8 inch (or similar size) baking pan.  Season the bottom of the pan well with salt and pepper.

Step 3: Arrange the sweet potato slices in the baking pan so they're standing up. Do this by grabbing a bunch of the slices at the same time so they stick to each other and you can just place them in the baking pan standing up. You can make any pattern you like - lines of sweet potatoes going across, swirly pattern, or concentric circles.

Thinly sliced sweet potatoes arranged in a roasted dish.

Step 4: Insert slices of red onion in between every 2-3 potato slices. You don't have to be exact, just start sticking them in there. Brush the tops of the potatoes with the rest of the butter/oil mixture, and season well with salt and pepper.

Thinly sliced sweet potatoes stacked vertically in a roasting pan with red onion slices in between.

Step 5: Cover with foil and bake at 375 for 35-45 minutes, or until the potatoes are almost fully cooked. Remove the foil and turn the heat up to 450F. Bake for another 10 minutes, or until the tops of the potatoes are fully cooked (easily pieced with a fork if you stick the fork in through the center) and the potatoes get nice and crispy.

Related recipe: Sweet Potato Sausage Skillet

Step 6: Prepare the salsa verde: In a small food processor or a personal blender, combine the parsley, grated garlic, lemon zest, lemon juice, capers, and ~4 tablespoons of olive oil. Process until all the parsley is finely chopped. Add more olive oil as needed until you reach the desired consistency - it all depends on whether you like saucy or thick sauce! I ended up using 7 tablespoons of olive oil. Season with salt and pepper to taste - start with a dash or two and add more if needed. Remember, capers are salty!

Parsley salsa verde in a small bowl.

Serve the sweet potatoes warm. You can drizzle the sauce all over the baking dish, or serve it on the side so people can add it on themselves.

Close up of a serving of sweet potato tian on a plate topped with parsley sauce.

Looking for more sweet potato recipes?

If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!/

Drizzling parsley sauce over sweet potato tian.
Print Recipe
4.50 from 6 votes

Crispy Sweet Potato Roast with Zesty Parsley Salsa Verde

This Crispy Sweet Potato Roast is the perfect side dish. The sweet potatoes are roasted to perfection and are crispy on the outside and soft, tender on the inside. Topped with zesty Parsley Salsa Verde, each bite is an amazing combination of sweet, lemony, garlicky, zesty goodness.
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Dinner
Cuisine: American
Servings: 6 servings
Author: Kate

Ingredients

For the roasted sweet potatoes:
  • 3 lbs sweet potatoes (see notes)
  • 2 tablespoons olive oil
  • 2 tablespoons salted butter
  • salt & pepper to taste
  • 1 small red onion thinly sliced
For the parsley salsa verde:
  • 1 cup parsley leaves from about 1 bunch, large stems removed
  • 4-8 tablespoons olive oil
  • 1 clove garlic roughly chopped
  • 6-8 capers
  • zest of 1 lemon
  • 1 tablespoon lemon juice (from ½ lemon)
  • salt & pepper to taste
See notes for additional add-ins and substitutions!

    Special equipment

    Instructions

    • Preheat oven to 375F.  
    • Melt the 2 tablespoons butter, and combine with the 2 tablespoons olive oil. Optional: add seasonings from the notes section. Spread about ¼ of the butter/oil mixture on the bottom of an 8x8 inch (or similar size) baking pan or cast-iron skillet. Season the bottom of the pan well with salt and pepper. 
    • Wash and scrub the sweet potatoes thoroughly. Use a mandoline to slice the potatoes into thin, even slices.
    • Arrange the sweet potato slices in the baking pan. Do this by grabbing a bunch of the slices at the same time so they stick to each other and you can just place them in the baking pan standing up. Insert slices of red onion in between every 2-3 potato slices. You don't have to be exact, just start sticking them in there. 
      Crispy Sweet Potato Roast with Parsley Salsa Verde
    • Brush the tops of the potatoes with the rest of the butter/oil mixture, and season well with salt and pepper.
    • Cover with foil and bake at 375 for 35-45 minutes, or until the potatoes are almost fully cooked and pierced with a fork if you wedge the fork in there sideways. 
    • Remove the foil and turn the heat up to 450F. Bake for another 10 minutes, or until the tops of the  potatoes are fully cooked and the potatoes get nice and crispy.
    • Serve warm, topping with salsa verde. 
    Parsley salsa verde:
    • In a small food processor or personal blender, combine the parsley, garlic, lemon zest, lemon juice, capers, and about 4 tablespoons of olive oil. Process until all the parsley is finely chopped. Add more olive oil as needed until you reach the desired consistency. I ended up using 7 tablespoons of olive oil. Season with salt and pepper, to taste - start with a dash or two and add more if needed.

    Notes

    → Sweet potatoes: Your choice if you want to peel the sweet potatoes or just scrub them thoroughly. Try to get sweet potatoes that are the same thickness so they will cook evenly, and make sure to slice them thin and even (that's why a mandoline is highly recommended!)
    → Red onion: You can use shallots instead of red onion.
    → Try adding some freshly grated Parmesan on top of the sweet potatoes before roasting, or grated sharp cheese.
    → Spice it up! Add any combination of cayenne pepper, chili powder, garlic powder, ground coriander to the olive oil + butter mixture and use that to brush onto the sweet potatoes.
    → Parsley: Feel free to sub half the parsley for fresh cilantro.
    → Other salsa verde substitutions: You can use lime juice instead of lemon juice, add a pinch of cayenne pepper for spice, skip the capers if you don't love a sharp salty vinegary flavor. If skipping the capers, I recommend using more salt, or adding Parmesan cheese to make a pesto-type sauce.

    Nutrition

    Calories: 357kcal (18%) | Carbohydrates: 47g (16%) | Protein: 4g (8%) | Fat: 18g (28%) | Saturated Fat: 4g (20%) | Trans Fat: 1g | Cholesterol: 10mg (3%) | Sodium: 178mg (7%) | Potassium: 826mg (24%) | Fiber: 7g (28%) | Sugar: 10g (11%) | Vitamin A: 33135IU (663%) | Vitamin C: 20mg (24%) | Calcium: 84mg (8%) | Iron: 2mg (11%)

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    CakeSpy

    Sunday 30th of November 2014

    Oh lordy. I love sweet potatoes, and I live in New Mexico, aka land of salsa and spice, so this is basically a winner from the get-go.

    Kate

    Monday 1st of December 2014

    If you live in New Mexico you might need to add just a bit of heat to that salsa.. maybe some chili lime cilantro salsa on the sweet potatoes?

    Maureen | Orgasmic Chef

    Thursday 27th of November 2014

    Great potato dish and that salsa verde must really pick up the tempo. :)

    Kate

    Saturday 29th of November 2014

    The zesty salsa verde on top of the sweetness of the potatoes was the best part!

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