- Serves: 6
- Prep Time: 15 minutes
Baking Time: 45 minutes
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
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.
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.
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.
To Make Ahead: The torte will keep, covered, in the refrigerator for up to 2 days. Reheat, covered, in a 350°F oven.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 3 g
- Monounsaturated Fat
- 2 g
- 221 mg
- 30 g
- 4 g
- 3 g
- 653 mg
2 starch, 1/2 fat
© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.