Potato & Sweet Potato Torte
Submitted by foster
Potato and sweet potato torte: thin-sliced Yukon gold and sweet potatoes layered with buttery thyme-scented leeks, baked into a tender, stacked round cake you flip out and slice at the table. A stunning vegetable side.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
1 hrsThis torte is the kind of side dish that looks like it took all day, and almost no one believes it’s just three main ingredients. Thin-sliced sweet and russet potatoes get layered with sauteed thyme leeks, then baked under foil until the whole stack fuses into a single, sliceable round.
The alternating layers of orange sweet potato and pale starchy potato give the flip-out torte its striking striped cross-section. Foil-covered baking steams the layers into tenderness without drying them out, and the leeks melt into a savory, almost jammy thread running between every layer.
No cream, cheese, or butter, just olive oil, herbs, and salt, which lets the natural sweetness of the potatoes come through. It holds and reheats beautifully, making it an ideal make-ahead side for holiday dinners or a vegan Thanksgiving table.
Kitchen Tips
- Slice potatoes as thin and evenly as possible, about ⅛-inch. A mandoline is the easiest way, uneven thickness means uneven cooking.
- Don’t rinse the potato slices after cutting, the natural starch acts as glue and helps the layers stick together when baked.
- Pat the sweet potato slices dry before layering, they release more water than regular potatoes and can make the torte soggy.
- Line the pie plate with parchment, not just foil, so the torte releases cleanly when inverted.
- Press each layer firmly as you build it, gaps create a fragile torte that falls apart when flipped.
Variations
- Add thinly sliced onions or shallots to the leeks for a sweeter allium mix.
- Brush a little garlic oil between layers for a stronger savory note.
- Swap thyme for fresh rosemary or sage for a different herbal profile.
Ingredients
Directions
Set oven rack at the lowest level; preheat to 450 F.
Lightly oil a 9-inch deep-dish pie plate (6-cup capacity) or coat it with vegetable oil spray.
Line the bottom with parchmentpaper or aluminum foil.
Lightly coat the paper or foil with oil or cooking spray.
Heat oil in a large nonstick skillet over medium-high heat.
Add leeks and thyme and sauté until tender, about 5 minutes.
(If necessary, add 1 to 2 tablespoons water to prevent scorching.)
Season with salt and pepper.
Arrange half of the sweet potato slices, slightly overlapping, in the bottom of the prepared pie plate and season with salt and pepper.
Spread one-third of the leek mixture over the top.
Arrange half of the all-purpose potato slices third of the leeks.
Layer remaining sweet potatoes, leeks and all purpose potatoes in the same manner.
Cover the pie plate tightly with aluminum foil and bake about 45 minutes, or until the vegetables are tender.
(The torte can be prepared ahead and stored, covered, in the refrigerator for up to 2 days.
Reheat, covered, in a moderate oven.)
Run a knife around the edge of the torte to loosen it.
Invert onto a serving plate.
Remove paper or foil liner and serve.
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