Sharing is caring! Sweet Potato Apple Torta (Italian for cake or tart) is a perfect dish to bring to a potluck. It fits my "easy to make, but looks like you put a lot of work into it" criteria.
3 tablespoons unsalted butter
1 1/2 teaspoons chopped fresh thyme, plus a sprig for garnish
3 or 4 thinly sliced scallions, green and white parts (1/2 cup)
1/2 cup freshly grated Parmesan
1 tablespoon flour
1/2 teaspoon sugar
3/4 teaspoon salt, or to taste Pepper to taste
3 sweet potatoes (about 1 3/4 pounds), peeled and sliced 1/8 -inch thick, widthwise or lengthwise
1 large tart green apple, such as Granny Smith, peeled and thinly sliced
1. Melt butter in a small saucepan. Brush some of the melted butter inside a 9-inch round springform or cake pan. Place thyme sprig in center of buttered pan. If using springform pan, wrap outside with heavy-duty foil to prevent leaking. Preheat oven to 375F.
2. In a bowl, combine chopped thyme, scallions, Parmesan, flour, sugar, salt and pepper. 3. In buttered pan, arrange a single layer of sweet potato slices in concentric circles, overlapping slightly, without disturbing thyme garnish in center of pan. (When torta is unmolded, this layer will be on top.) Next, layer half the apple slices, then sprinkle on half the Parmesan mixture and drizzle with 1 tablespoon of the butter.
4. Use half the remaining sweet potatoes to make next layer, then top with remaining apple slices and remaining Parmesan mixture and drizzle with some butter. Finish with remaining sweet potatoes. Drizzle with remaining butter. Press down gently to flatten.
5. Cover pan with foil and bake until potatoes are tender, about 45 minutes. Remove foil and continue baking, uncovered, 25 to 30 minutes or until edges are lightly browned.
6. Let hot torta sit 5 minutes before unmolding. To serve, invert onto platter and cut into wedges. NOTE: You can make this dish a day ahead. If traveling, bring it in the pan, reheat and then unmold.