Sweet Potato Torte
- Yield 16 servings
Sweet potatoes are converted into a deliciously sweet dessert in this recipe.
Ingredients
- Torte Crust:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 3/4 cup shortening, chilled
- 2 tablespoons (or more) ice water
- 2 tablespoons vegetable oil
- 1 -- egg yolk
- 1 1/2 teaspoons white vinegar
- Torte:
- 2 1/4 pounds sweet potatoes
- 1 3/4 cups sweetened condensed milk
- 6 tablespoons unsalted butter, melted
- 2 -- eggs
- 1/4 cup honey
- 2 tablespoons maple syrup
- 3/4 teaspoon vanilla extract
- 1 teaspoon salt
Instructions
- To prepare the crust. Combine the flour, sugar and salt in a food processor and process for 10 seconds. Add the shortening and pulse until the mixture resembles course meal. Combine the ice water, oil, egg yolk and vinegar in a mixing bowl and whisk until smooth. Add to the food processor and pulse to form a dough, adding additional ice water if needed to bind. Shape into a ball and flatten into a disk. Wrap in plastic wrap and chill in the refrigerator for 1 hour or longer.
- Roll the dough into a 13-inch circle on a floured surface. Fit into the bottom and three-fourths up the side of a 9-inch springform pan; seal any cracks.
- To prepare the torte. Preheat the oven to 375F. Cook the sweet potatoes in a saucepan of boiling water until tender. Peel and mash the sweet potatoes; measure 3 cups, reserving any extra for another use. Combine the mashed sweet potatores with the sweetened condensed milk, butter, eggs, honey, maple syrup, vanilla and salt in a mixing bowl. Beat until smooth.
- Spoon into the prepared crust. Bake for 1 1/2 hours or until the edge begins to brown and the center is set. Cool on a wire rack for 45 minutes before serving.
Recipe reprinted with permission from Second Harvest Food Bank of Northwest North Carolina’s Tested by Fire, Triad Community Kitchen (Winston-Salem, North Carolina, 2011).
