Leek, Potato & Sweet Potato Torte

Oh boy are you in for a nice surprise! This one will be great on your Turkey Day table! Something with a different taste this year!

1 tablespoon olive oil
2 large leeks, green trimmed off,washed well,sliced 1/2 inch pieces
1 tablespoon fresh thyme or 1 teaspoon dried thyme leaves
salt & pepper
1 lb sweet potatoes, peeled and cut into 1/8 inch slices
1 lb potatoes, peeled & cut into 1/8 inch slices

Have oven rack on lowest level, preheat to 450F. Lightly oil a 9″ deep pie plate. Line the bottom with parchment and lightly oil the parchment.

Heat the tbsp of oil in a skillet and saute the leeks & thyme for about 5 minutes, don’t let them burn! If needed add a tbsp or two of water. Remove from heat and season with salt & pepper. Arrange half of the sweet potatoes in the pie plate, have them slightly overlapping going around the plate ending up in the center of the pie plate. Season with salt & pepper. Spread 1/3 of the leek mixture over the sweet potaoes. Layer half of the white potatoes in the same manner as the sweet potatoes. Season with salt & pepper. Cover with 1/3 leeks. Repeat until you’ve used up the white potatoes and leeks. Top with layer of sweet potatoes.

Cover tightly with foil and bake for 45 minutes or until the potatoes are tender. To serve run a knife around the edge to loosen, invert onto a plate, remove parchment paper, slice in wedges
and serve.

4-6 servings