Rosemary & Havarti Sweet Potato Torte

Rosemary & Havarti Sweet Potato Torte (serves 8)  

  • 2 tbs butter
  • 1 leek, thinly sliced and rinsed
  • 2 tsp minced fresh rosemary (a little extra for garnish)
  • 1 cup shredded havarti cheese (a little extra for garnish)
  • 1/4 cup heavy cream
  • 3 sweet potatoes, peeled & thinly sliced
Heat oven at 400 degrees.  Butter a 9" spring form pan.
 
Melt 2 tbs of butter in a skillet, 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, 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 bake and additional 5-10 until brown.
 
Run knife along edge of pan, release spring form, serve. 

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