Best Potato Sweet Potato Torte Recipes

Leek, Potato & Sweet Potato Torte image

Provided by Bergy

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil
2 large leeks, green trimmed off, washed well, sliced 1/2 inch pieces
1 tablespoon fresh thyme or 1 teaspoon dried thyme leaves
salt & pepper
1 lb sweet potato, peeled and cut into 1/8 inch slices
1 lb potato, peeled and cut into 1/8 inch slices

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

POTATO & SWEET POTATO TORTE image

Number Of Ingredients 7

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

Steps:

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. Tips & Notes Make Ahead Tip: The torte will keep, covered, in the refrigerator for up to 2 days. Reheat, covered, in a 350°f oven.

SWEET POTATO TORTE image

Yield 10-12 slices

Number Of Ingredients 19

Crust:
2 cups flour
1 tablespoon sugar
3/4 teaspoon salt
3/4 cup chilled shortening
2 tablespoons ice water
2 tablespoons vegie oil
1 large egg yolk
1 1/2 distilled white vinegar
Filling:
2 1/4 lbs yams about 4
1 3/4 cups sweetened condensed milk (2 14 oz cans)
6 tablespoons (3/4 stick) unsalted butter, melted
1/4 cup honey
2 large eggs
2 tablespoons pure maple syrup
1 teaspoon ground nutmeg
1 teaspoon salt
3/4 teaspoon vanilla extract

Steps:

Crust: combne flour, sugar, salt in food processor, blend 10 seconds. add shortening and pulse until course meal. whisk ice water, oil, egg yolk and vinegar in bowl to blend. add to processor in pulses until dough comes together in moist clumps. ball, flatten aawrap in plastic and refridgerate 1 hr up to 1 day. Filling: