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1
FOR CRUST: Combine flour, sugar, and salt in processor; blend 10 seconds.
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2
Add shortening and blend, using on/off turns, until mixture resembles coarse meal.
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3
Whisk 2 tablespoons ice water, oil, egg yolk, and vinegar in a small bowl to blend.
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4
Add oil mixture to processor and blend, using on/off turns, until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dough is dry.
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5
Gather dough into ball; flatten into disk.
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6
Wrap in plastic and chill at least 1 hour and up to 1 day.
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7
FOR FILLING: pierce sweet potatoes in several places.
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8
microwave until tender, turning once, about 12 minutes.
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9
Split potatoes open; scrape flesh into large bowl and mash until smooth.
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10
Measure 3 cups mashed potatoes and transfer to large bowl.
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11
Add all remaining ingredients to 3 cups mashed potatoes; beat filling until blended and smooth.
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12
(can be made 1 day ahead.
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13
cover and chill.)
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14
Preheat oven to 375 F. Roll out dough on floured surface to 13-inch round.
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15
Transfer to 9-inch-diameter spring form pan.
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16
press smoothly over bottom and upsides to with in 3/4 inch of top edge, sealing any cracks.
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17
Add filling to dough-lined pan.
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18
Bake torte until filling is beginning to brown at edges and is just set in center, about 1 and a half hours.
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19
Transfer torte to rack.
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20
Cool 45 minutes.
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21
Cut around pan sides to loosen torte.
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22
Remove pan sides.
