Potato & Sweet Potato Torte

5 Reviews
From: EatingWell Magazine Fall 2003

Layers of potatoes and sweet potatoes meld into an impressive vegetable “cake” that forms a golden crust during baking. Serve as a vegetarian centerpiece or with roast poultry or pork.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 tablespoon extra-virgin olive oil
  • 2 large leeks, trimmed, washed (see Tip) and thinly sliced
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 1 pound sweet potatoes, (about 2 small), peeled and cut into 1/8-inch-thick slices
  • 1 pound all-purpose potatoes, preferably Yukon Gold (2-4 medium), peeled and cut into 1/8-inch-thick slices

Preparation

  • Active

  • Ready In

  1. Position oven rack at the lowest level; preheat to 450 °F. 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.) 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 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°f oven.
  • 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.

Nutrition information

  • Per serving: 87 calories; 2 g fat(0 g sat); 2 g fiber; 15 g carbohydrates; 1 g protein; 24 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 515 IU vitamin A; 8 mg vitamin C; 24 mg calcium; 1 mg iron; 203 mg sodium; 239 mg potassium
  • Nutrition Bonus: Vitamin A (240% daily value), Vitamin C (50% dv), Potassium (35% dv).
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1/2 fat

Reviews 5

June 08, 2013
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By: aabrian
Use more leeks This came out quite well. I got compliments and was asked for the recipe. I think 2 leeks, as called for in the recipe, is not enough. Of course, with leeks, even large leeks, you never know exactly how much useable leek you will get. I will use more leeks next time. I used fresh thyme, which means spending some time (yeah, I know) stripping the little leaves off. If you're in a hurry use dried. Otherwise, I used the slicing disk of a food processor for the sweet potatoes and a mandoline for the potatoes (prettier that way). So that part was pretty quick. Re the instructions; Why use cooking spray on the pie pan when you are going to use parchment paper or foil to line the bottom? OK, if you're using foil you should lightly coat that. Pros: easy, looks great, can be made day before Cons: recipe could use some refinement
April 19, 2013
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By: EatingWell User
Always get asked for this recipe Super easy if you slice ingredients in a food processor. Reheats well, and is a crowd-pleaser. I've made this for parties many times since it first appeared in the old Eating Well magazine, and always get asked for the recipe. Be sure to use enough salt and pepper, though. Pros: can make ahead, easy, very pretty
May 11, 2011
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By: slumomx2
Nothing Special I was really looking for a special potato side I could use for holidays and special occasions. This didn't do it for me. The flavors didn't come together. I won't be making it again.
January 01, 2010
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By: EatingWell User
I took this to a potluck dinner and got rave reviews and multiple requests for the recipe. This is the third time I've made it and there have always been compliments. I plan on making it many more times!
November 17, 2009
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By: cms14344
The flavors were good but it didn't set up like a "cake" for me. It was a nice way of preparing potatoes in the oven to save the stoptop work. I may or may not make this again - not sure.