Sweet Potato Torte

  • Yield: 16 servings


Torte Crust:
2cups all-purpose flour
1tablespoon sugar
3/4teaspoon salt
3/4cup shortening, chilled
2tablespoons (or more) ice water
2tablespoons vegetable oil
1-- egg yolk
1 1/2teaspoons white vinegar
2 1/4pounds sweet potatoes
1 3/4cups sweetened condensed milk
6tablespoons unsalted butter, melted
2-- eggs
1/4cup honey
2tablespoons maple syrup
3/4teaspoon vanilla extract
1teaspoon salt


  1. 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.
  2. 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.
  3. 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.
  4. 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).