Potato & Sweet Potato Torte
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tb extra-virgin olive oil2 large leeks, trimmed, washed and thinly sliced1 Tb. chopped FRESH thyme or 1 tsp. DRIED thyme leaves1/2 teaspoon salt, or to tasteFreshly ground pepper, to taste1 pound sweet potatoes (about 2 small), peeled and cut into 1/8-inch-thick slices1 pound all-purpose potatoes, preferably Yukon Gold (2-4) medium, peeled and cut into 1/8-inch-thick slices
1. Position oven rack at the lowest level; preheat to 450 degrees. 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 again.
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.) Season with 1/8 teaspoon salt and pepper.
3. Arrange half the sweet potato slices, slightly overlapping, in the prepared pie pan and season with a little of the remaining salt and pepper. Spread one-third of the leeks over the top. Arrange half of the potato slices over the leeks and season with salt and pepper. Top with another third of the leeks. Layer the remaining sweet potatoes, leeks, and potatoes in the same manner. Cover the pan tightly with foil.
4. Bake the torte until the vegetables are tender, about 45 minutes. Run a knife around the edge of the torte to loosen it. Invert onto a serving plate. Remove paper or foil and serve.
Make ahead tip: The torte will keep, covered, in the refrigerator for up to 2 days. Reheat, covered, in a 350 degree oven.
Number of Servings: 6
Recipe submitted by SparkPeople user ABIRD01.
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.) Season with 1/8 teaspoon salt and pepper.
3. Arrange half the sweet potato slices, slightly overlapping, in the prepared pie pan and season with a little of the remaining salt and pepper. Spread one-third of the leeks over the top. Arrange half of the potato slices over the leeks and season with salt and pepper. Top with another third of the leeks. Layer the remaining sweet potatoes, leeks, and potatoes in the same manner. Cover the pan tightly with foil.
4. Bake the torte until the vegetables are tender, about 45 minutes. Run a knife around the edge of the torte to loosen it. Invert onto a serving plate. Remove paper or foil and serve.
Make ahead tip: The torte will keep, covered, in the refrigerator for up to 2 days. Reheat, covered, in a 350 degree oven.
Number of Servings: 6
Recipe submitted by SparkPeople user ABIRD01.
Nutritional Info Amount Per Serving
- Calories: 161.6
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 29.6 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 3.2 g
- Protein: 3.1 g
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