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Rosemary & Havarti Sweet Potato Torte
Submitted by The Noshery on August 20, 2012 in Potatoes, Sides
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 2 Tablespoons Butter
- 1 whole Leek, Thinly Sliced And Rinsed
- 2 teaspoons Minced Rosemary, Plus More For Topping
- Salt To Taste
- 1 cup Shredded Havarti Cheese, Plus More For Topping
- ¼ cups Heavy Cream
- 3 whole Sweet Potatoes, Peeled And Thinly Sliced
Preparation Instructions
Heat oven at 400ºF. Butter a 9″ springform pan.
Melt butter in a skillet and sauté leeks and rosemary until leeks are translucent and fragrant, about 8 minutes. Season with salt. If pan is too dry, add a splash of broth or water,
Transfer leeks to a large bowl. Combine Havarti cheese and heavy cream and add to the bowl. Stir until well combined and smooth. Add sweet potato slices to leek mixture, toss making sure that potato slices are evenly coated.
Arrange potatoes in buttered pan, slightly overlapping in layers. Top with a sprinkle of cheese and minced rosemary. Cover with foil, bake for 30 minutes. Remove foil and bake an additional 5-10 until brown. Run knife along edge of pan, release springform, and serve.
