Potato & Sweet Potato Torte
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.
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
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 Facts
2 starch, 1/2 fat