Sweet Potato Torte

Recipe By: Jeff Bacon CEC CCA AAC
Serving Size : 12 Preparation Time :1:45
Categories : desserts vegetables

Amount Measure Ingredient -- Preparation Method
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CRUST
2 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
3/4 cup shortening --chilled
2 tablespoons water -- chilled
2 tablespoons vegetable oil
1 each egg yolk
1 1/2 teaspoons white vinegar

FILLING
2 1/4 pounds sweet potato
1 3/4 cups sweetened condensed milk
6 tablespoons unsalted butter -- melted
1/4 cup honey
2 each eggs
2 tablespoons maple syrup
1 teaspoon salt
3/4 teaspoon vanilla extract

For Crust

Combine flour, sugar, and salt in processor;
blend 10 seconds.

Add shortening and blend in pulses until mixture
resembles coarse meal.

In another bowl whisk together ice water, oil, yolk,
and vinegar

Pulse into flour mixture until dough forms clumps,
add more ice water if dough is too dry.

Gather into ball and flatten into disk and wrap in plastic.

Refrigerate at least 1 hour.

For Filling

Cook sweet potatoes until tender and remove
flesh from skins

Mash flesh until smooth

Measure 3 cups flesh into bowl and
add remaining ingredients

Beat until blended and smooth

Preheat oven to 375

Roll out dough on floured surface into a 13 inch circle

Transfer into a 9 inch spring form pan and press into
bottom and up sides until 3/4 inch from top. Seal any cracks.

Add filling to pan and bake until starting to brown at edges and just
set in center (about 1 1/2 hours)

Cool 45 minutes

Yield:
"3 1/2 pounds"
Start to Finish Time:
"2:15"
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Per Serving (excluding unknown items): 518 Calories;
26g Fat (45.0% calories from fat); 8g Protein; 64g Carbohydrate;
2g Dietary Fiber; 80mg Cholesterol; 387mg Sodium.