Layered Sweet Potato Torte Recipe

"This is another recipe from Vegetarian Times. I haven't seen Taleggio cheese in my area, but blue cheese is acceptable. I used Roquefort because I can't have cow's milk, and it did not seem too strong. Also happened to have kale on hand the first time I made it. YUM!! Can't wait to make this again!"

Original is 8 servings

Metric US

I've Tried It

Ingredients

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1/4 cup olive oil (for brushing)
1 pound swiss chard (stems removed)
2 1/2 pounds sweet potatoes (sliced 1/8" thick)
3 teaspoons chopped fresh rosemary

2 cloves garlic, minced
3/4 cup chopped red onion
3 ounces Taleggio cheese (or blue cheese, crumbled)

Nutritional

Serving Size: 1 (236.5 g)
Calories 394.3
Total Fat - 24.6 g
Saturated Fat - 12.3 g
Cholesterol - 58.1 mg
Sodium - 202.8 mg
Total Carbohydrate - 22.5 g
Dietary Fiber - 4 g
Sugars - 1.4 g
Protein - 22 g
Calcium - 592.6 mg
Iron - 4.8 mg
Vitamin C - 17 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 450F. Brush 9-inch springform pan with oil.

Step 2

Stack 6 chard leaves on cutting board, and roll tightly into cylinder. Slice cylinder to chiffonade leaves into small strands. Repeat with remaining leaves.

Step 3

Place one sweet potato slice in center of bottom of prepared springform pan. Arrange slices in concentric circles around center slice overlapping slices by at least half. Brush with oil, and sprinkle potatoes with one teaspoon rosemary and one-third minced garlic. Season with salt and pepper if desired.

Step 4

Spread one cup swiss chard over potatoes and sprinkle with 1/4 cup chopped onion and one ounce crumbled blue cheese. Arrange another layer of potatoes on chard, and press down on potatoes to flatten layers.

Step 5

Repeat layering twice.

Step 6

Place torte on baking sheet and cover with foil. Bake 45 minutes.

Step 7

Uncover and bake 15 more minutes. Cool 15 minutes, press top of torte to remove excess liquid.

Step 8

Turn torte upside down on platter, unmold and serve.

Step 9

For a crispier top, unmold onto oven proof platter and brush top of torte with oil. Broil 3-5 minutes, or until potato slices begin to brown and start to curl. Cool 10 minutes before slicing.