• 3 med-large sweet potatoes (about 2 lb.)
• 2 Tbsp butter - softened
• 2 large eggs - beaten lightly (recipes uses 6 eggs in total)
• 2 Tbsp olive oil
• 2 cups leeks - chopped (approx 2 med.)
• 18 oz cremini mushrooms - coarsely chopped
• 14 oz white mushrooms - coarsely chopped
• 4 clove garlic - minced
• 2 Tbsp fresh thyme chopped or 1 tsp dried
• 15 oz part-skim ricotta
• 3 10-oz. pckg frozen chopped spinach - thawed and squeezed dry
• 3 large egg whites
• 1/4 cup fresh dill - chopped
• 1/2 tsp red pepper flakes
• 17 1/4 oz. pckg frozen puff pastry - thawed
• egg wash: 1 beaten egg mixed with 1 tsp water

1. Adjust oven rack to lower-middle position and heat oven to 400F. Poke holes in potatoes and space evenly on rimmed baking sheet lined with aluminum foil. Bake potatoes, turning once, until they are very tender and can be squeezed easily with tongs, 1 to 1 1/2 hours for medium potatoes.
2. Remove from oven and cut in half lengthwise to let steam escape; cool at least 10 min prior to use. Scoop out into medium bowl with electric mixer blend in buttter, eggs, salt and pepper until smooth.
3. While sweet potatoes are baking, in high sided skillet heat oil over medium heat. Add leeks and cook, stirring often, until softened, about 10 min. Add mushrooms and garlic and cook, stirring often, until mushrooms have released their liquid; allow to evaporate. Stir in thyme and season to taste with salt and pepper. Remove pan from heat and allow to cool.
4. In medium bowl, mix ricotta cheese, spinach, egg whites, dill, red pepper and 1/2 tsp salt until blended.
5. Line side of 10“ springform pan with aluminum foil strip and grease and flour. Turn oven to 375F. Unfold one puff pastry sheet and place on lightly floured surface. Roll out to circle to fill pan bottom and sides with some extra for top joint. Gently press into bottom and sides.
6. Spoon sweet potato mixture into pastry and pat into even layer. Spoon mushroom mixture over potatoes and spread evenly. Top with spinach mixture. Fold pastry overhang on top of the filling. Brush the edges with egg wash.
7. Unfold second puff pastry sheet on lightly floured surface. Roll out slightly and cut out circle to cover top. Press edges into pan to seal to bottom. Brush top with egg wash, using small sharp knife slash top in cross-hatch pattern.
8. Bake 45 min. When well browned, loosely cover top with foil. Reduce heat to 350F. Carefully remove side of pan and brush sides with egg wash. Bake until sides are golden, about 45 min.
9. Remove from oven and allow to cool at least 10 min prior to cutting into wedges and serving.

Serves: 12         Total time: 90 min sweet potatoes + 20 min prep + 90 min torte + 10 min cool