Layered Sweet Potato Torte

I stumbled upon this recipe in Vegetarian Times. It called for Swiss chard, but I used kale. It also called for layering twice but I just did sweet potato, then kale, then sweet potato and it worked perfectly. Because my spouse was doing a cleanse when I made this recipe I chose to make it vegan by omitting the cheese.

Thinly sliced sweet potato are both the filling and the crust for this hearty tart.

  • 3/4 cup olive oil, for brushing
  • 1 lb. Swiss Chard, stems removed
  • 2 1/2 lb. sweet potato, sliced 1/8-inch thick
  • 3 tsp. chopped fresh rosemary(I used about a tablespoon of dried and sprinkled over the kale)
  • 2 cloves garlic, minced
  • 1 small red onion, chopped
  • 3 oz. Taleggio or blue cheese, crumbled (I omitted but would try goat cheese the next time I make it)
  1. Preheat oven to 450 degrees F. Brush 9-inch springform pan with oil.
  2. Stack 6 chard leaves on cutting board, and roll tightly into cylinder. Slice cylinder 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 (I didn’t brush with oil), sprinkle with 1 tsp. chopped rosemary and one-third minced garlic, and season with salt and pepper. Spread 1 cup Swiss chard over potatoes, sprinkle with 1/4 cup chopped onion and one-third crumbled cheese. 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( I folded and flattened the foil and used that to press down on the torte).
  5. Turn torte upside-down on platter, unmold, and serve. For 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( I did not do this). Cool 10 minutes before slicing.

Per slice: 193 CAL;5 G PROT;10 G TOTAL FAT(3 G SAT FAT); 23 G CARB; 8 MG CHOL; 276 MG SOD; 4 G FIBER; 7 G SUGARS

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Categories: Recipes


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