nutritional information

Per Slice:

  • Calories: 193
  • Protein: 5 g
  • Total Fat: 10 g
  • Saturated Fat: 3 g
  • Carbohydrates: 23 g
  • Cholesterol: 8 mg
  • Sodium: 276 mg
  • Fiber: 4 g
  • Sugar: 7 g

Layered Sweet Potato Torte

Layered Sweet Potato Torte

Serves 8

Thinly sliced sweet potatoes are both the filling and the crust for this hearty tart.
  • ¼ cup olive oil, for brushing
  • 1 lb. Swiss chard, stems removed
  • 2 ½ lb. sweet potatoes, sliced ⅛-inch thick
  • 3 tsp. chopped fresh rosemary
  • 2 cloves garlic, minced (2 tsp.)
  • 1 small red onion, chopped (¾ cup)
  • 3 oz. Taleggio or blue cheese, crumbled

1. Preheat oven to 450°F. Brush 9-inch springform pan with oil.

2. Stack 6 chard leaves on cutting board, and roll tightly into cylinder. Slice cylinder to chiffonade leaves into thin strands. Repeat with remaining leaves.

3. Place 1 sweet potato slice in center of bottom of prepared springform pan. Arrange slices in circles around center slice, overlapping slices by at least half. Brush with oil, sprinkle with 1 tsp. chopped rosemary and one-third minced garlic, and season with salt and pepper (if desired). Spread 1 cup Swiss chard over potatoes, sprinkle with 1/4 cup chopped onion and one-third crumbled Taleggio. Arrange another layer of sweet potatoes over chard, and press down on potatoes to flatten layers. Repeat layering twice.

4. Place torte on baking sheet, and cover with foil. Bake 45 minutes. Uncover, and bake 15 minutes. Cool 15 minutes. Press top of torte to remove excess liquid.

5. Turn torte upside-down on platter, unmold, and serve. For a crispier top, unmold onto ovenproof platter, and brush top of torte with oil. Broil 3 to 5 minutes, or until potato slices begin to brown and start to curl. Cool 10 minutes before slicing.

November 2011 p.76

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This is amazing. Even my meat eating parents LOVE this! You can also use kale.

Debbie Tegart - 2012-12-19 20:53:11

This recipe was AMAZING! It was extremely flavorful and filling. I did need a few more sweet potatoes than was called for (maybe my pan was too big) and you can just as easily make this in a dish that isn't spring form and not flip it. I also used a little more olive oil with each layer, which made it absolutely delectable.

Jill - 2012-10-28 20:10:40

Reading the reviews, I was a bit nervous too about making this but it came out perfectly. I used the light colored sweet potatoes instead of the orange variety and used Roquefort cheese. My cake pan is pretty shallow so I only got three layers of sweet potatoes and two inner layers of the Swiss chard mixture. I lined the bottom with foil to make the flipping easier. But when I took off the foil, to my surprise the potatoes had already started to brown and curl so I didn't bother to flip it. They continued to brown and curl for the final 15 minutes uncovered so I didn't need to put it under the broiler. There was a little liquid at the bottom, but not enough to ruin the dish. I was quite pleased with this recipe and surprised at how sweet it tasted. Definitely a keeper. I also think this might be just as good without the cheese so I may try it that way next time.

Jeff - 2012-08-19 19:34:08

I've made this at least 20 times. I substitute in Daiya Mozzarella Style Shreds for the cheese -- it never disappoints!

Kim - 2012-05-19 02:03:29

I was a little nervous about making this dish for my dinner guests last night after reading some of the reviews. Actually mine came out looking exactly like the picture. It was delicious and beautiful! I did have to tweek (sp?) it a bit, though. If you want to get the sweet potatoes to curl, you have to use a mandoline. There's no other way to get them sliced thin enough otherwise. Secondly, don't flip the torte over onto another serving platter. Just push up the bottom of the springform pan (once the torte has cooled and rested) until you can grab the bottom of the torte. Then place the torte on the serving platter (with the torte still sitting on the bottom of the springform pan). Thereafter, you can keep the torte warm in a 225 deg. oven. Voila! It turns out just like the picture. Also, if you carmelize the onions, the taste is absolutely over the top!

Anonymous - 2012-01-25 11:12:04

Michelle, you're in good company. I tried to make this for Thanksgiving but it just turned out a slimy mess. I ended up doubling time in the oven to over 90 minutes total and it was still just as bad (yes, the oven is calibrated.) I left the "failure" on the counter for a few days to remind me of the Thanksgiving that "could have been.

Bruce K - 2012-01-24 23:58:55

I love this recipe and it inspired me to make my own version of it. Check it out on my recipe blog at: I was so inspired by this beautiful photograph and recipe, that I got a springform pan just because of it!

Daisy - 2012-01-18 18:00:00

I made this on Thanksgiving, and to be honest, the jury is still out. I will make it one more time, though. The potatoes did not curl for me, making the overall presentation less than. I am glad I did not use the amount of cheese as it added far too much salt for my taste. The greens and potatoes were marvelous; tender and flavorful on their own. No one else enjoyed it, but they are carnivores ;)

Teri - 2012-01-15 23:01:10

This was a hit for both Thanksgiving and a holiday office party. At Tday I did it in the springform, but for the holiday party I made it in a lasagna pan. Had to drain juices out of it at the end, as was very soggy, but then I broiled a few minutes and it seemed to do well. Also, I alternated blue cheese and gorgonzola below and above the chard, because in my opinion, there is no better taste combo than sweet potatoes and gorngonzola! Another amazing VT recipe!

Wendy S - 2012-01-13 14:23:02

@Shelly - thank you for asking the question and many thanks to Chef Bryan for answering it. I would only add that besides S. America, yams are also available and a very commonly used food in Africa. My current service dog, Phoebe, is just about "allergic to the world" so when I received her list of food allergies and saw potatoes, I had to educate myself as to what other foods were related because I cook part of her food. I was quite surprised to find that sweet potatoes were not related to potatoes at all and that those of us in the USA who have not traveled to Africa or S. America have probably never even tasted yams. I'd always wondered, but you can't tell from signs in grocery stores, don't bother asking your grandma or even your favorite aunt - so I love to see the correct info circulated in places like this. Not only do I GREATLY ENJOY Vegetarian Times and the yummy recipes, but I really like being able to read these comments from all the great cooks and see the ways that you've all found to improve recipes that were already among my favorites. Thanks so much for sharing your experiences & even some of the funny goofs to save others from those experiences!

Shaunaru - 2012-01-12 04:49:51

An amazing five star recipe! It is so easy to adapt it whenever you have different ingredients available at home. I have made it as is and it is delicious! I have made it with chard or a combination of chard and bok choy or chard and spinach. I have also added two extra layers, one of finely sliced potatoes and the other with baked spaghetti squash, I loved the extra layer of spaghetti squash, soooo delicious! I have tried it with Gorgonzola, crumbled goat cheese as well as smoked mozzarella, all were delicious! Don't be afraid to play around with this recipe and add layers to the brim of the spring form pan. It is so exquisite I have made it about four times in two months. It can be served for breakfast, brunch or dinner, amazingly versatile!

Andrea - 2011-12-30 21:25:25

I love this dish and so do my non-vegetarian friends and family. I have used the Tallegio but it could not be crumbled. I then used goat cheese and it tasted great.

Kathleen - 2011-12-10 10:18:11

Amazing recipe, next day for lunch even better, will share this with friends and will make it again!!!! Excellent!

Darlene - 2011-12-05 12:47:06

I modified this by adding acorn and butternut squash filling and a grain-free pie crust made from quinoa flour and chickpea flour. It was absolutely a hit and everyone loved it as our Thanksgiving center dish. This is scrumptious!

safara - 2011-12-02 20:33:37

Made this twice this week, a test run and then for Thanksgiving. The first time it was overly wet, and the potatoes did not curl. To mitigate this, the second time: we dried the chard and then left it on a rack for a few hours, and my husband used the mandolin to slice the potatoes very very thin. When I put it together, I used the tiniest slices (from the ends of the potatoes) for the "top". We let it rest for longer than 15 minutes, because we finished baking it at our friend's house, and I noticed that the potatoes had begun to dry and curl, so NEXT TIME (and there will be a next time because this is delish) I think letting it sit after I flip it out of the pan, giving the "top" (what was the bottom) a chance to dry out before broiling it. We also noticed that, on our first run, it was delicious cold, and microwaving it exacerbated the soggy problem.

Kimberly - 2011-11-25 11:02:51