Rosemary & Havarti Sweet Potato Torte

Rosemary & Havarti Sweet Potato Torte is a side dish that serves 6. Watching your figure? This gluten free and primal recipe has 261 calories, 5g of protein, and 9g of fat per serving. For 90 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 85 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of leek, sweet potatoes, havarti cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by The Noshery. Overall, this recipe earns a solid spoonacular score of 60%. Users who liked this recipe also liked BBQ Havarti Burgers with Sweet Potato Curly Fries, Havarti Fondue with Rosemary Crostini, and Layered Sweet Potato Torte.

Servings: 6

 

Ingredients:

2 Tbs butter

2 tsp minced fresh rosemary (a little extra for garnish)

1 cup shredded havarti cheese (a little extra for garnish)

1/4 cup heavy cream

1 leek, thinly sliced and rinsed

Rosemary & Havarti Sweet Potato Torte (serves 6 - 8)

3 sweet potatoes, peeled & thinly sliced

Equipment:

frying pan

oven

bowl

knife

aluminum foil

Cooking instruction summary:

Heat oven at 400 degrees. Butter a 9 in. spring form pan.Melt 2 tbs of butter in a skillet, sauté leeks and rosemary until leeks are translucent and fragrant, about 8 minutes, season with salt. If pan is too dry add a splash of broth or water.Transfer leeks to a large bowl, combine havarti cheese and heavy cream, stir until well combined and smooth. Add sweet potato slices to leek mixture, toss making sure that potato slices are evenly coated.Arrange potatoes in buttered pan, slightly overlapping in layers. Top with a sprinkle of cheese and minced rosemary. Cover with foil, bake for 30 minutes, remove foil bake and additional 5-10 until brown.Run knife along edge of pan, release spring form, serve.

 

Step by step:


1. Heat oven at 400 degrees. Butter a 9 in. spring form pan.Melt 2 tbs of butter in a skillet, sauté leeks and rosemary until leeks are translucent and fragrant, about 8 minutes, season with salt. If pan is too dry add a splash of broth or water.

2. Transfer leeks to a large bowl, combine havarti cheese and heavy cream, stir until well combined and smooth.

3. Add sweet potato slices to leek mixture, toss making sure that potato slices are evenly coated.Arrange potatoes in buttered pan, slightly overlapping in layers. Top with a sprinkle of cheese and minced rosemary. Cover with foil, bake for 30 minutes, remove foil bake and additional 5-10 until brown.Run knife along edge of pan, release spring form, serve.


Nutrition Information:

Quickview
503k Calories
15g Protein
18g Total Fat
71g Carbs
9% Health Score
Limit These
Calories
503k
25%

Fat
18g
28%

  Saturated Fat
11g
73%

Carbohydrates
71g
24%

  Sugar
14g
16%

Cholesterol
58mg
19%

Sodium
524mg
23%

Get Enough Of These
Protein
15g
31%

Vitamin A
48924IU
979%

Manganese
0.97mg
49%

Fiber
10g
42%

Vitamin B6
0.78mg
39%

Phosphorus
380mg
38%

Calcium
358mg
36%

Potassium
1205mg
34%

Vitamin B5
2mg
29%

Copper
0.56mg
28%

Magnesium
100mg
25%

Vitamin B2
0.35mg
21%

Vitamin B1
0.3mg
20%

Folate
71µg
18%

Zinc
2mg
18%

Iron
2mg
14%

Vitamin K
13µg
13%

Vitamin C
10mg
12%

Vitamin E
1mg
10%

Vitamin B3
2mg
10%

Vitamin B12
0.57µg
10%

Selenium
5µg
8%

Vitamin D
0.24µg
2%

covered percent of daily need
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