Layered Sweet Potato Torte Recipes
LAYERED SWEET POTATO TORTE
Steps:
- 1. Preheat oven to 450°F. Brush 9-inch springform pan with oil. 2. Stack 6 chard leaves on cutting board, and roll tightly into cylinder. Slice cylinder to chiffonade leaves into thin strands. Repeat with remaining leaves. 3. Place 1 sweet potato slice in center of bottom of prepared springform pan. Arrange slices in circles around center slice, overlapping slices by at least half. Brush with oil, sprinkle with 1 tsp. chopped rosemary and one-third minced garlic, and season with salt and pepper (if desired). Spread 1 cup Swiss chard over potatoes, sprinkle with 1/4 cup chopped onion and one-third crumbled Taleggio. Arrange another layer of sweet potatoes over chard, and press down on potatoes to flatten layers. Repeat layering twice. 4. Place torte on baking sheet, and cover with foil. Bake 45 minutes. Uncover, and bake 15 minutes. Cool 15 minutes. Press top of torte to remove excess liquid. 5. Turn torte upside-down on platter, unmold, and serve. For a crispier top, unmold onto ovenproof platter, and brush top of torte with oil. Broil 3 to 5 minutes, or until potato slices begin to brown and start to curl. Cool 10 minutes before slicing.
Nutrition Facts : Calories 193 calories
LEEK, POTATO & SWEET POTATO TORTE
This recipe travels well! Bake it first reheat in a moderate oven. It can be stored in the fridge for up to two days. I like to put "Baker's helper " sheet (layered aluminum sheet to prevent burning) under the pie plate. When you put in the layers of potatoes take your time and do it artistically so the top layer looks attractive with the swirl of potatoes. This is very attractive and I love the combination of Leeks with the two types of potatoes
Provided by Bergy
Categories Yam/Sweet Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Have oven rack on lowest level, preheat to 450°F.
- Lightly oil a 9" deep pie plate, line it on the bottom with parchment and lightly oil the parchment.
- Heat the tbsp of oil in a skillet and saute the leeks and thyme for approx 5 minutes, watch they don't scorch, if necessary add a tbsp or two of water, remove from heat and season with salt and pepper.
- Arrange half of the sweet potatoes in the pie plate, have them slightly overlapping going around the plate ending up in the center of the pie plate--one layer but overlapped.
- Season with salt and pepper. Spread 1/3 of the leek mixture over the sweet potatoes.
- Layer half of the potatoes in the same manner as the sweet potatoes. Season with salt and pepper.
- Cover with 1/3 leeks repeat with another final layer of potatoes. Cover with remaining leeks. Season with salt and pepper.
- Add final layer of sweet potatoes.
- Cover tightly with foil and bake for 45 minutes or until the potatoes are tender.
- To serve run a knife around the edge to loosen, invert onto a plate, remove parchment paper, slice in wedges and serve.
Nutrition Facts : Calories 242.6, Fat 3.7, SaturatedFat 0.5, Sodium 78.3, Carbohydrate 49.1, Fiber 6.8, Sugar 7.4, Protein 4.8
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