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1
Set oven rack at the lowest level; preheat to 450 F.
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2
Lightly oil a 9-inch deep-dish pie plate (6-cup capacity) or coat it with vegetable oil spray.
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3
Line the bottom with parchmentpaper or aluminum foil.
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4
Lightly coat the paper or foil with oil or cooking spray.
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5
Heat oil in a large nonstick skillet over medium-high heat.
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6
Add leeks and thyme and saute until tender, about 5 minutes.
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7
(If necessary, add 1 to 2 tablespoons water to prevent scorching.)
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8
Season with salt and pepper.
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9
Arrange half of the sweet potato slices, slightly overlapping, in the bottom of the prepared pie plate and season with salt and pepper.
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10
Spread one-third of the leek mixture over the top.
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11
Arrange half of the all-purpose potato slices third of the leeks.
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12
Layer remaining sweet potatoes, leeks and all purpose potatoes in the same manner.
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13
Cover the pie plate tightly with aluminum foil and bake about 45 minutes, or until the vegetables are tender.
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14
(The torte can be prepared ahead and stored, covered, in the refrigerator for up to 2 days.
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15
Reheat, covered, in a moderate oven.)
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16
Run a knife around the edge of the torte to loosen it.
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17
Invert onto a serving plate.
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18
Remove paper or foil liner and serve.
