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:
covered percent of daily need
