Imagine a dish that combines the creamy richness of potatoes with the subtle sweetness of sweet potatoes, all baked into a luxurious, velvety torte that's guaranteed to make your taste buds dance! This isn't just another side dish – it's a culinary masterpiece that transforms humble ingredients into an extraordinary experience that will have your family and friends begging for seconds. Get ready to elevate your cooking game with this show-stopping Potato and Sweet Potato Torte that's both elegant and comforting.
Prep Time: 25 mins
Cook Time: 1 hrs
Total Time: 1 hrs 25 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups of mashed potatoes
- 2 cups of mashed sweet potatoes
- 1 cup of heavy cream
- 1/2 cup of sugar
- 3 large eggs
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of salt
- Butter for greasing the torte pan
Instructions
- Preheat the oven to 375°F (190°C). Generously butter a 9-inch springform pan or deep torte pan, ensuring the entire surface is well-coated to prevent sticking.
- In a large mixing bowl, combine the mashed potatoes and mashed sweet potatoes until well blended and smooth. Use a potato masher or electric mixer to remove any lumps.
- In a separate bowl, whisk together the heavy cream, sugar, eggs, cinnamon, nutmeg, and salt until the mixture is completely smooth and the sugar has dissolved.
- Pour the cream mixture into the potato mixture, stirring carefully to incorporate all ingredients evenly. Mix until the batter is completely uniform in color and texture.
- Transfer the mixture to the prepared buttered pan, smoothing the top with a spatula to create an even surface. Tap the pan gently on the counter to release any air bubbles.
- Place the torte in the preheated oven and bake for 50-60 minutes. The torte is done when the center is set and the top is golden brown with slight cracking around the edges.
- Remove from the oven and let cool in the pan for 15-20 minutes. The torte will slightly deflate as it cools, which is normal.
- Carefully run a knife around the edges of the pan to loosen the torte. Release the springform pan and transfer to a serving plate.
- Allow the torte to cool completely to room temperature before serving. This helps the texture set and makes slicing easier.
- Serve at room temperature, optionally garnished with a light dusting of cinnamon or a dollop of whipped cream.
Tips
- Use room temperature ingredients to ensure smooth mixing and even baking.
- For the smoothest texture, use a potato ricer or food mill to mash your potatoes, eliminating any lumps.
- Don't overmix the batter – gentle folding helps maintain a light, delicate texture.
- Always butter your pan generously to prevent sticking and ensure easy removal.
- Let the torte cool completely before slicing to help it set and make cutting easier.
- For extra richness, you can substitute some of the heavy cream with half-and-half or whole milk.
- Experiment with spices – a pinch of cardamom or a dash of vanilla can add interesting depth to the flavor.
- This torte can be made a day ahead and stored in the refrigerator, making it perfect for entertaining.
- Serve at room temperature for the best flavor and texture.
- Garnish with fresh herbs or a light sprinkle of cinnamon for an elegant touch.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 8g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 120mg
