Sweet Potato and Kale Torte

This yummy recipe is vegan, easy to make and a meal on its own.  The sweet potatoes make their own crust!

Sweet Potato Kale Torte

Ingredient List

Serves 8

1/4 low salt vegetable broth – for brushing sweet potatoes

1 lb. Swiss chard stems removed

2 1/2 lb. sweet potatoes, sliced 1/8-inch thick

1 small Vidalia onion, chopped (3/4 cup)

¼  to ½ cup of nuts or seeds of choice

¼ to ½ cup of dried, fruit sweetened cherries or cranberries

1 Tablespoon coconut flakes pureed till creamy in Vita Mix or other high speed blender

 Directions

1. Roll six chard leaves into a tight cylinder. Slice thin to chiffonade leaves into thin strands. Repeat with remaining leaves.

 2. In a large sauté pan add about ¼ cup of low salt vegetable broth and onions.  Sauté until onions are caramelized.

 3. Add another ¼ cup of broth, chard, nuts and berries and sauté until lightly cooked about 2 to 3 minutes

4. Place 1 sweet potato slice in center of bottom of spring form pan lined with parchment. Arrange slices in circles around center slice, overlapping slices by at least half. Brush with broth, Spread Chard mix on layer. Arrange a second layer of sweet potatoes over chard, and press down on potatoes to flatten layers. Repeat layering a third time ending with sweet potatoes.

5. Place the spring form pan on baking sheet, and cover with foil. Bake 45 minutes.  At 350 degrees.  Uncover, and bake 15 minutes more. Cool 15 minutes. Press top of torte to remove excess liquid.

6.  To unmold, turn torte upside-down on platter. For a crispier top, unmold onto ovenproof platter, and brush top of torte with vegetable broth and a very small amount of coconut cream. Broil 3 to 5 minutes, or until potato slices begin to brown and start to curl. Cool 10 minutes before slicing.

Recipe by Kristine Nicholson, Healthy Eating Specialist

Millburn/Union Whole Foods Market