Potato and Sweet Potato Torte

Potato and Sweet Potato Torte
Layers of potatoes and sweet potatoes meld into an impressive vegetable “cake” that forms a golden crust during baking. Serve as a vegetarian centrepiece or with roast poultry or pork.
  • ¾ tablespoon olive oil
  • 2 large leeks, trimmed, thoroughly cleaned and sliced
  • ¾ tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
  • water
  • salt and freshly ground pepper, to taste
  • 450 g sweet potatoes (about 2 small), peeled and cut into thin ¼ cm thick slices
  • 450 g potatoes, (2 or 3 medium), peeled and cut into thin ¼ cm thick slices
  1. Set oven rack at the lowest level; preheat to 225°C. Lightly oil a deep-dish pie plate (6-cup capacity) or coat it with vegetable oil spray. Line the bottom with parchment paper or aluminium foil. Lightly coat the paper or foil with oil or cooking spray.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add leeks and thyme and saute until tender, about 5 minutes. (If necessary, add 1 to 2 tablespoons water to prevent scorching.) Season with salt and pepper.
  3. Arrange half of the sweet potato slices, slightly overlapping, in the bottom of the prepared pie plate and season with salt and pepper. Spread one-third of the leek mixture over the top. Arrange half of the all-purpose potato slices third of the leeks. Layer remaining sweet potatoes, leeks and all purpose potatoes in the same manner.
  4. Cover the pie plate tightly with aluminium foil and bake about 45 minutes, or until the vegetables are tender. (The torte can be prepared ahead and stored, covered, in the refrigerator for up to 2 days. Reheat, covered, in a moderate oven.) Run a knife around the edge of the torte to loosen it. Invert onto a serving plate. Remove paper or foil liner and serve.

Comments and Feedback

Be the First to Comment!

Notify of
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
Total Entries
Days Left
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
Recipe Newsletter
Subscribe to our ad-free newsletter and get new recipes and cooking info every weekend