Sweet Potato Torte Recipes

SWEET POTATO TORTE

Steps:

• In a food processor, combine flour, sugar, and salt, and blend for 10 seconds. Add the cubed shortening and process using on/off pulses until mixture resembles large crumbs.
• In a small bowl, whisk together 2 Tablespoons ice water, egg yolk, oil, and white vinegar. Add liquid mixture to food processor and blend using on/off pulses until dough comes together in large moist clumps. (Add more ice water if the dough is too dry).
• Gather dough into a ball, flatten to a disk, and wrap in plastic wrap. Chill for at least an hour and up to a day.
• Cook the sweet potatoes until tender in the microwave, piercing them first to allow steam to escape. (I cook them on high for 10 minutes and then test for squishy-ness, adding two additional minutes of cooking time until they are done). Allow them to cool.
• Scape cooked potato flesh into a large bowl and mash until smooth. Measure 3 cups of mashed sweet potatoes for use in the torte.
• Add all remaining ingredients to the mashed sweet potatoes and beat until the filling is smooth.
• Preheat oven to 375 degrees. Place disk of dough into a 9" springform pan. Using your fingers, press dough into the bottom and up the sides of the pan, pressing seams together to seal.
• Add filling to springform pan and bake for 90 minutes, or until the torte is brown at the edges and the center is just set. Allow the torte to cool for 45 minutes before serving.

POTATO & SWEET POTATO TORTE

Steps:

• 1. Position oven rack at the lowest level; preheat to 450°F. 2, Coat a 9 1/2-inch, deep-dish pie pan with cooking spray. Line the bottom with parchment paper or foil and lightly coat with cooking spray. 2, Heat oil in a large nonstick skillet over medium-high heat. Add leeks and thyme. Cook, stirring often, until tender, about 5 minutes. (If necessary, add 1 to 2 tablespoons water to prevent scorching.) 3. Season with 1/8 teaspoon salt and pepper. 4. Arrange half the sweet potato slices, slightly overlapping, in the prepared pie pan and season with a little of the remaining salt and pepper. 5. Spread one-third of the leeks over the top. 6. Arrange half the potato slices over the leeks and season with salt and pepper. Top with another third of the leeks. 7. Layer the remaining sweet potatoes, leeks and potatoes in the same manner. Cover the pan tightly with foil. 8. Bake the torte until the vegetables are tender, about 45 minutes. 9. Run a knife around the edge of the torte to loosen it. Invert onto a serving plate. Remove paper or foil and serve. Tip: To clean leeks: Trim and discard coarse green tops. Split leeks lengthwise with a sharp knife, beginning about 1 inch from the root end and cutting toward the green end. Leave root end attached. Swish leeks repeatedly in a basin of cold water to remove grit. Alternatively, trim roots and ragged tops. Slice leeks and place in plenty of water, then drain. Repeat a few times. The slices do not absorb water or lose flavor and the process is faster.

LEEK, POTATO & SWEET POTATO TORTE

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.

POTATO TORTE

Steps:

• Preheat oven to 325 degrees.
• Place potatoes in a large pot, and add enough cold water to cover, bring to boil and lower heat.
• Simmer until tender but firm, about 5-7 minutes, drain and return to hot pan to dry out.
• Melt butter in a cast iron skillet over medium heat.
• Saute shallot in butter for about 5 minutes.
• Season with salt and pepper and turn off heat, set aside to cool.
• In a bowl, beat the eggs.
• Add the shallots mozzarella and 3/4°C Parmigiano, mix to combine.
• Make sure your Cast Iron Pan is buttered all around and on the sides.
• Place 1 layer potatoes in the bottom of the pan, Top with 1/4 of the egg mixture, add another layer of potatoes and 1/4 of the eggs, repeating until all of the ingredients are used.
• Be sure to end with a layer of potatoes.
• Top with remaining Parmigiano and bake 40-50 minutes until tender and knife inserted in center comes out clean.

MAPLE-ROASTED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
• Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

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.