Fall is definitely here and I have sampled all-things-pumpkin over the last several weeks – and I love it! But, with all the fuss about pumpkin, we must not forget the humble sweet potato. Similar to pumpkin, sweet potatoes are rich in beta-carotene, vitamin B6, potassium, and fiber. They are inexpensive and versatile, great in both sweet and savory dishes. With Thanksgiving right around the corner, I thought I’d share a recipe that I’ve made many times. I am a little more generous with the salt, but season as you like.
Bon Appetit!
Ingredients:
- 1 Tbsp. extra-virgin olive oil
- 2 large leeks, trimmed, washed and thinly sliced
- 1 Tbsp. chopped fresh thyme, or 1 tsp. dried thyme leaves
- ½ tsp. salt, or to taste
- Freshly ground black pepper, to taste
- 1 lb. sweet potatoes (about 2 small), peeled and cut into 1/8-inch-thick slices
- 1 lb. all-purpose potatoes, preferable Yukon Gold (2-4 medium), peeled and cut into 1/8-inch-thick slices
Directions:
- Position oven rack at the lowest level; preheat to 450 degrees. Coat a 9 ½ inch, deep-dish pie pan with cooking spray. Line the bottom with parchment paper or foil and lightly coat with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add leeks and thyme; cook, stirring often, until tender, about 5 minutes. (If necessary, add 1 to 2 tablespoons of water to prevent scorching.) Season with 1/8 teaspoon salt and pepper.
- Arrange half of the sweet potato slices, slightly overlapping, in the prepared pie pan and season with a little of the remaining salt and pepper. Spread one-third of the leeks over the top. Arrange half the potato slices over the leeks and season with salt and pepper. Top with another third of the leeks. Layer the remaining sweet potatoes, leeks, and potatoes in the same manner. Cover the pan tightly with foil.
- Bake the torte until the vegetables are tender, about 45 minutes. Run a knife around the edge of the torte to loosen it. Invert onto a serving plate. Remove paper or foil and serve.
Make Ahead Tip: The torte will keep, covered, in the refrigerator for up to 2 days. Reheat covered, in a 350 degree oven.
Serves 6
Nutrition Per Serving: 144 calories; 3 g fat; 3 g protein; 5 g fiber; 226 mg sodium
Nutrition Bonus: 240% daily value Vitamin A; 50% daily value for vitamin C; 35% daily value for potassium.
Nancy Anderson, MPH, RD, LD is a registered dietitian at Nutrifit, Sport, Therapy, Inc. She works with individuals and families to make healthy eating a way of life.
