Sweet Potato Torte

  • Yield 16 servings

Sweet potatoes are converted into a deliciously sweet dessert in this recipe.


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
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


  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).





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