EatingWell Potato & Sweet Potato Torte - 2 pts

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EatingWell Potato & Sweet Potato Torte - 2 pts

1 tablespoon extra-virgin olive oil

2 large leeks, trimmed, washed (see Tip) and thinly sliced

1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves

1/2 teaspoon salt, or to taste

Freshly ground pepper to taste

1 pound sweet potatoes (about 2 small), peeled and cut into 1/8-inch-

thick slices

1 pound all-purpose potatoes, preferably Yukon Gold (2-4 medium),

peeled and cut into 1/8-inch-thick slices

 

 

 

 

1. Position oven rack at the lowest level; preheat to 450° F. Coat a 9

1/2-inch, deep-dish pie pan with cooking spray. Line the bottom with

parchment paper or foil and lightly coat with cooking spray.

2. Heat oil in a large nonstick skillet over medium-high heat. Add

leeks and thyme; cook, stirring often, until tender, about 5 minutes.

(If necessary, add 1 to 2 tablespoons water to prevent scorching.)

Season with 1/8 teaspoon salt and pepper.

3. Arrange half the sweet potato slices, slightly overlapping, in the

prepared pie pan and season with a little of the remaining salt and

pepper. Spread one-third of the leeks over the top. Arrange half the

potato slices over the leeks and season with salt and pepper. Top with

another third of the leeks. Layer the remaining sweet potatoes, leeks

and potatoes in the same manner. Cover the pan tightly with foil.

4. Bake the torte until the vegetables are tender, about 45 minutes.

Run a knife around the edge of the torte to loosen it. Invert onto a

serving plate. Remove paper or foil and serve.

 

Yield: 6 servings

Active Time: 15 minutes

Total Time: 1 hour

Ease of preparation: Moderate

 

NUTRITION INFORMATION: Per serving: 144 calories; 3 g fat (0 g sat, 2

g mono); 0 mg cholesterol; 30 g carbohydrate; 4 g protein; 4 g fiber;

221 mg sodium.

Nutrition bonus: 240% dv vitamin a, 30 mg vitamin c (50% dv), 704 mg

potassium (35% dv), 16% dv fiber.

 

TIP: Tip: To clean leeks: Trim and discard coarse green tops. Split

leeks lengthwise with a sharp knife, beginning about 1 inch from the

root end and cutting toward the green end. Leave root end attached.

Swish leeks repeatedly in a basin of cold water to remove grit.

Alternatively, trim roots and ragged tops. Slice leeks and place in

plenty of water, then drain. Repeat a few times. The slices do not

absorb water or lose flavor and the process is faster.

 

MAKE AHEAD TIP: To make ahead: The torte will keep, covered, in the

refrigerator for up to 2 days. Reheat, covered, in a 350°F oven.

 

Source: EatingWell Portable Holiday Sides

Formatted by Chupa Babi in MC: 12.19.06

 

Layers of potatoes and sweet potatoes meld into an impressive

vegetable " cake " that forms a golden crust during baking. Serve as a

vegetarian centerpiece or with roast poultry or pork.

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