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Potato: Sweet & Savory Sweet Potato Torte

Source of Recipe

Nia C.


Recipe Introduction

"A delicious side dish to go with your thanksgiving or Christmas Dinner. Tastes a bit like a dessert and looks like a pie because it is in a pie crust. Crust must be made the day before and refrigerated. Pie itself can be made a day ahead of time or the day of.

List of Ingredients

---CRUST---

2 Cups all purpose flour.
1 tablespoon sugar.
3/4 Teaspoon salt.
3/4 cup chilled solid vegetable shortening, cut into
1/2-inch cubes.
2 tablespoons (or more) Ice water.
1 large egg yolk.
1 1/2 Teaspoons distilled white vinegar.

---FILLING ---

2 1/4 Pounds medium-size red-skinned sweet potatoes (Yams; about 4.)
1 3/4 cups sweetened condensed milk (from two 14-ounce cans.)
1/2 cup sugar.
6 tablespoons (3/4 stick) unsalted butter, melted.
1/4 cup honey.
2 large eggs.
2 tablespoons pure maple syrup.
1 teaspoon ground nutmeg.
1 teaspoon salt.
3/4 teaspoon vanilla extract.



Recipe

FOR CRUST: Combine flour, sugar, and salt in processor; blend 10 seconds. Add shortening and blend, using on/off turns, until mixture resembles coarse meal. Whisk 2 tablespoons ice water, oil, egg yolk, and vinegar in a small bowl to blend. Add oil mixture to processor and blend, using on/off turns, until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.



FOR FILLING: pierce sweet potatoes in several places. microwave until tender, turning once, about 12 minutes. Split potatoes open; scrape flesh into large bowl and mash until smooth. Measure 3 cups mashed potatoes and transfer to large bowl. Add all remaining ingredients to 3 cups mashed potatoes; beat filling until blended and smooth. (can be made 1 day ahead. cover and chill.) Preheat oven to 375 F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch-diameter spring form pan. press smoothly over bottom and upsides to with in 3/4 inch of top edge, sealing any cracks. Add filling to dough-lined pan. Bake torte until filling is beginning to brown at edges and is just set in center, about 1 and a half hours. Transfer torte to rack. Cool 45 minutes. Cut around pan sides to loosen torte. Remove pan sides.

SERVES 10-12