Sweet Potato Torte Food

SOUTHERN SWEET POTATO TART

Steps:

• Preheat oven to 400°. Place potatoes on a foil-lined baking sheet. Bake until tender, 40-50 minutes., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. tart pan with removable bottom. Press onto bottom and sides of pan; trim edges to edge of pan. Refrigerate while preparing filling., Remove potatoes from oven; increase oven setting to 425°. When potatoes are cool enough to handle, remove peel and place pulp in a large bowl; beat until smooth (you will need 1 cup mashed). Add butter, brown sugar, flour, pie spice and salt; beat until blended. Beat in egg, cream and bourbon. Pour into crust. Bake on a lower oven rack 15 minutes., Meanwhile, for topping, mix butter, brown sugar and corn syrup until blended. Stir in pecans., Remove pie; reduce oven setting to 350°. Spoon topping evenly over pie. Bake until a knife inserted in the center comes out clean, 8-10 minutes. , Cool on a wire rack. Serve within 2 hours or refrigerate, covered, and serve cold.

POTATO & SWEET POTATO TORTE

Steps:

• 1. Position oven rack at the lowest level; preheat to 450°F. 2, 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.) 3. Season with 1/8 teaspoon salt and pepper. 4. Arrange half the sweet potato slices, slightly overlapping, in the prepared pie pan and season with a little of the remaining salt and pepper. 5. Spread one-third of the leeks over the top. 6. Arrange half the potato slices over the leeks and season with salt and pepper. Top with another third of the leeks. 7. Layer the remaining sweet potatoes, leeks and potatoes in the same manner. Cover the pan tightly with foil. 8. Bake the torte until the vegetables are tender, about 45 minutes. 9. Run a knife around the edge of the torte to loosen it. Invert onto a serving plate. Remove paper or foil and serve. 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.

POTATO-BACON TORTE

Steps:

• Preheat the oven to 375 degrees F.
• In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
• Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
• Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)
• Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
• Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

SWEET POTATO TORTE

Steps:

• In a food processor, combine flour, sugar, and salt, and blend for 10 seconds. Add the cubed shortening and process using on/off pulses until mixture resembles large crumbs.
• In a small bowl, whisk together 2 Tablespoons ice water, egg yolk, oil, and white vinegar. Add liquid mixture to food processor and blend using on/off pulses until dough comes together in large moist clumps. (Add more ice water if the dough is too dry).
• Gather dough into a ball, flatten to a disk, and wrap in plastic wrap. Chill for at least an hour and up to a day.
• Cook the sweet potatoes until tender in the microwave, piercing them first to allow steam to escape. (I cook them on high for 10 minutes and then test for squishy-ness, adding two additional minutes of cooking time until they are done). Allow them to cool.
• Scape cooked potato flesh into a large bowl and mash until smooth. Measure 3 cups of mashed sweet potatoes for use in the torte.
• Add all remaining ingredients to the mashed sweet potatoes and beat until the filling is smooth.
• Preheat oven to 375 degrees. Place disk of dough into a 9" springform pan. Using your fingers, press dough into the bottom and up the sides of the pan, pressing seams together to seal.
• Add filling to springform pan and bake for 90 minutes, or until the torte is brown at the edges and the center is just set. Allow the torte to cool for 45 minutes before serving.

POTATO TORTA

Steps:

• 1. Preheat the oven to 350°F. Grease a 2- to 3-quart, 2- to 3-inch-deep earthenware casserole or baking dish with 2 tablespoons of the olive oil.
• 2. Slice the potatoes 1/4-inch thick and place in a large bowl. Toss with 1/2 cup of the bread crumbs and season well with salt and pepper. In a small bowl, mix the remaining 1 1/2 cups bread crumbs with the parsley, the remaining 1/4 cup olive oil, and the pecorino.
• 3. Spread a layer of potatoes in the bottom of the casserole and sprinkle with 3 to 4 tablespoons of the bread crumb and cheese mixture. Continue layering, finishing with the breadcrumb cheese mixture.
• 4. Bake for 1 hour, or until the potatoes are tender and the top is golden brown. Serve hot.

SWEET POTATO TORTE

Steps:

• Crust: combne flour, sugar, salt in food processor, blend 10 seconds. add shortening and pulse until course meal. whisk ice water, oil, egg yolk and vinegar in bowl to blend. add to processor in pulses until dough comes together in moist clumps. ball, flatten aawrap in plastic and refridgerate 1 hr up to 1 day. Filling:

POTATO TORTE

Steps:

• Preheat oven to 325 degrees.
• Place potatoes in a large pot, and add enough cold water to cover, bring to boil and lower heat.
• Simmer until tender but firm, about 5-7 minutes, drain and return to hot pan to dry out.
• Melt butter in a cast iron skillet over medium heat.
• Saute shallot in butter for about 5 minutes.
• Season with salt and pepper and turn off heat, set aside to cool.
• In a bowl, beat the eggs.
• Add the shallots mozzarella and 3/4°C Parmigiano, mix to combine.
• Make sure your Cast Iron Pan is buttered all around and on the sides.
• Place 1 layer potatoes in the bottom of the pan, Top with 1/4 of the egg mixture, add another layer of potatoes and 1/4 of the eggs, repeating until all of the ingredients are used.
• Be sure to end with a layer of potatoes.
• Top with remaining Parmigiano and bake 40-50 minutes until tender and knife inserted in center comes out clean.

LEEK, POTATO & SWEET POTATO TORTE

Steps:

• Have oven rack on lowest level, preheat to 450°F.
• Lightly oil a 9" deep pie plate, line it on the bottom with parchment and lightly oil the parchment.
• Heat the tbsp of oil in a skillet and saute the leeks and thyme for approx 5 minutes, watch they don't scorch, if necessary add a tbsp or two of water, remove from heat and season with salt and pepper.
• Arrange half of the sweet potatoes in the pie plate, have them slightly overlapping going around the plate ending up in the center of the pie plate--one layer but overlapped.
• Season with salt and pepper. Spread 1/3 of the leek mixture over the sweet potatoes.
• Layer half of the potatoes in the same manner as the sweet potatoes. Season with salt and pepper.
• Cover with 1/3 leeks repeat with another final layer of potatoes. Cover with remaining leeks. Season with salt and pepper.
• Add final layer of sweet potatoes.
• Cover tightly with foil and bake for 45 minutes or until the potatoes are tender.
• To serve run a knife around the edge to loosen, invert onto a plate, remove parchment paper, slice in wedges and serve.