1 tb Olive oil 1 lb Sweet potatoes (about 2
2 lg Leeks; trimmed, thoroughly — small); peeled and cut
— cleaned and sliced –into 1/8-inch thick slices
1 tb Chopped fresh thyme -OR- 1 lb All-purpose potatoes, pre-
1 tspn dried thyme leave –ferably Yukon Gold (2 or
Water — 3 medium);p peeled and
Salt & freshly ground pepper — cut into 1/8-inch thick
— to taste — slices
Set oven rack at the lowest level; preheat to 450! F. Lightly oil
a 9-inch deep-dish pie plate (6-cup capacity) or coat it with
vegetable oil spray. Line the bottom with parchmentpaper or aluminum
foil. Lightly coat the paper or foil with oil or cooking spray.
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.
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.
Cover the pie plate tightly with aluminum 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. Makes 6 servings.
from Susan Herr, Eating Well’s Test Kitchen manager
as published in the Houston Chronicle 11/20/95
typed and posted by teri chesser
Yields
6 servings