Sweet Potato Torte
Ingredients
Crust
- 2 cups all-purpose flour
- 1 tbs sugar
- 1 tsp kosher salt
- ¾ cup solid vegetable shortening, chilled and cut into ½-inch cubes
- 2 tbs ice water
- 2 tbs light olive oil or vegetable oil
- 1 large egg yolk
- 1½ tsp distilled white vinegar
Filling
- 2¼ pounds medium-sized red-skinned sweet potatoes
- 2 14 oz cans sweetened condensed milk
- ½ cup sugar
- 6 tbs unsalted butter, melted
- grated zest of one orange
- ¼ cup honey
- 2 large eggs
- 2 tbs pure maple syrup
- 1 tsp ground nutmeg
- 1 tsp kosher salt
- ¾ tsp vanilla extract
- large marshmallows for topping (optional)
Instructions
Crust
- Combine flour, sugar and salt in a bowl of a food processor and pulse to combine. Add shortening and using on/off turns until mixture resembles coarse crumbs.
- In a small bowl, whisk together 2 tablespoons ice water, oil, egg and vinegar. Add the oil mixture to the bowl of the food processor and blend using on/off turns until dough comes together in moist clumps. If the dough seems too dry, you may add more ice water one teaspoon at a time.
- Gather the dough into a ball then flatten it into a disk. Wrap the dough in plastic and chill at least 1 hour or overnight.
Filling
- Pierce sweet potatoes all over with a fork and microwave until tender (about 12 minutes) turning once. Allow the potatoes to cool slightly then split them open and scoop the flesh out into the bowl of a stand mixer. Mash until smooth.
- Add the remaining ingredients to same bowl and, using the stand mixer with a paddle attachment blend until smooth. (Can be made one day ahead and stored covered in the refrigerator).
- Preheat oven to 375 °F. Remove the dough from the refrigerator and, using your fingers pat it out evenly over the bottom and up the sides of a 9-inch round springform pan to within ¾ inch of the top edge.
- Add the filling. Place the pan on a sheet pan and bake until filling is set and beginning to brown at the edges (about 1½ hours). Transfer torte to a rack and allow it to cool to room temperature. Remove pan sides, top with marshmallows (if using) and, using a kitchen torch, gently toast them. *See note
Notes
*The cake can be fully baked the day before and stored covered in the refrigerator. You can bring it to room temperature before serving, although my family prefers it cold. Top with marshmallows just before serving.