Photographer: Burris, Ken
Publish Date: 2008-11-01
Yield: 6 servings
Total Time: 1 hour
Prep Time: 15 minutes
To Make Ahead: The torte will keep, covered, in the refrigerator for up to 2 days. Reheat, covered, in a 350°f oven.
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.
- 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
- 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.
- 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.
- 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.
- 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.
Recipe Tips & Notes:
- 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.
Per serving: 144 calories; 3 g fat (0 g saturated fat, 2g mono unsaturated fat); 0 mg cholesterol; 20 g carbohydrates; 3 g protein; 5 g fiber; 226 mg sodium; 704 mg potassium
Nutrtion Bonus: 240% dv vitamin a, 30 mg vitamin c (50% dv), 704 mg potassium (35% dv), 16% dv fiber.
Exchanges: 2 starch, 1/2 fat
Carbohydrate Servings: 2
- Degree of Difficulty
- Special Health Consideration(s)
- Low Calorie
- Low Carb
- High Fiber
- Low Sat Fat
- Low Sodium
- High Potassium
- Heart Healthy
- Healthy Weight
- Seasons & Occassions
- New Year's
- Baby Shower
- Bridal Shower
- Dish Type(s)
- Side Dishes
- Main Dish
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.