Potato & Sweet Potato Torte |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from Ingredients:
1 tbs extra-virgin olive oil |
2 leeks, trimmed, and thinly sliced |
1 tbs chopped fresh thyme (or 1 tsp dried) |
1/2 tsp salt |
1/2 tsp pepper |
1 lb (about 2 small) sweet potatoes, peeled and cut into 1/8 inch slices |
1 lb (about 2-4 medium) yukon gold potatoes, peeled and cut into 1/8 inch slices |
Directions:
1. Position oven rack at the lowest level; preheat oven to 450. 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 non-stick skillet over medium-high heat. Add leeks and thyme; cook, stirring often, until tender, about 5 mins. ( If necessary, add 1 to 2 tbs water to prevent scorching.) Season with 1/8 tsp salt and pepper.
3. Arrange half the sweet potato slices, slightly overlapping, in the prepared pie pan and season with a lttle 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 vegtables are tender, about 45 mins. Run a knife around the edge of the torte to loosen it. Invert onto a serving plate. Remove paper or foil and serve.
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