Layered Sweet Potato Torte
If you have roughly 45 minutes to spend in the kitchen, Layered Sweet Potato Torte might be a tremendous gluten free and primal recipe to try. One serving contains 230 calories, 5g of protein, and 10g of fat. This recipe serves 8 and costs $1.37 per serving. A mixture of fresh rosemary, red onion, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is liked by 601 foodies and cooks. It is brought to you by Vegetarian Times. Overall, this recipe earns a super spoonacular score of 98%. Chocolate Sweet Potato Torte, Rosemary & Havarti Sweet Potato Torte, and Potato & Sweet Potato Torte are very similar to this recipe.
Servings: 8
Ingredients:
3 tsp. chopped fresh rosemary
2 cloves garlic, minced (2 tsp.)
¼ cup olive oil, for brushing
1 small red onion, chopped (¾ cup)
2 ½ lb. sweet potatoes, sliced ⅛-inch thick
1 lb. Swiss chard, stems removed
3 oz. Taleggio or blue cheese, crumbled
Equipment:
oven
springform pan
cutting board
baking sheet
aluminum foil
Cooking instruction summary:
1. Preheat oven to 450°F. Brush 9-inch springform pan with oil. 2. Stack 6 chard leaves on cutting board, and roll tightly into cylinder. Slice cylinder to chiffonade leaves into thin strands. Repeat with remaining leaves. 3. Place 1 sweet potato slice in center of bottom of prepared springform pan. Arrange slices in circles around center slice, overlapping slices by at least half. Brush with oil, sprinkle with 1 tsp. chopped rosemary and one-third minced garlic, and season with salt and pepper (if desired). Spread 1 cup Swiss chard over potatoes, sprinkle with 1/4 cup chopped onion and one-third crumbled Taleggio. Arrange another layer of sweet potatoes over chard, and press down on potatoes to flatten layers. Repeat layering twice. 4. Place torte on baking sheet, and cover with foil. Bake 45 minutes. Uncover, and bake 15 minutes. Cool 15 minutes. Press top of torte to remove excess liquid. 5. Turn torte upside-down on platter, unmold, and serve. For a crispier top, unmold onto ovenproof platter, and brush top of torte with oil. Broil 3 to 5 minutes, or until potato slices begin to brown and start to curl. Cool 10 minutes before slicing.
Step by step:
1. Preheat oven to 450°F.
2. Brush 9-inch springform pan with oil.
3. Stack 6 chard leaves on cutting board, and roll tightly into cylinder. Slice cylinder to chiffonade leaves into thin strands. Repeat with remaining leaves.
4. Place 1 sweet potato slice in center of bottom of prepared springform pan. Arrange slices in circles around center slice, overlapping slices by at least half.
5. Brush with oil, sprinkle with 1 tsp. chopped rosemary and one-third minced garlic, and season with salt and pepper (if desired).
6. Spread 1 cup Swiss chard over potatoes, sprinkle with 1/4 cup chopped onion and one-third crumbled Taleggio. Arrange another layer of sweet potatoes over chard, and press down on potatoes to flatten layers. Repeat layering twice.
7. Place torte on baking sheet, and cover with foil.
8. Bake 45 minutes. Uncover, and bake 15 minutes. Cool 15 minutes. Press top of torte to remove excess liquid.
9. Turn torte upside-down on platter, unmold, and serve. For a crispier top, unmold onto ovenproof platter, and brush top of torte with oil. Broil 3 to 5 minutes, or until potato slices begin to brown and start to curl. Cool 10 minutes before slicing.
Nutrition Information:
covered percent of daily need
