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Epicurious

Spiced Sweet Potato and Parsnip Tian

4.1

(35)

Thin rounds of sweet potato arranged vertically in a heavy Dutch oven.
Spiced Sweet Potato and Parsnip TianPhoto by Tara Donne, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell

With apple cider, Aleppo pepper, and fresh thyme, this pretty dish offers a lighter take on your usual Thanksgiving sweet potato casserole.

Cooks' Note: If you have a mandoline, use it to slice the sweet potatoes and parsnips—it will help you get thinner, more even slices in less time than by hand. The number of potatoes and parsnips you need to fill your casserole dish will depend on their width, so buy extra just in case, and try to seek out parsnips that are as close as possible to the width of your sweet potatoes.

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