Vegan Sweet Potato Torte Recipe

w/ Roasted Red Pepper Sauce, Tofu-Cashew Sour Cream, and Avocado-Tomato-Cucumber-Mint Chutney

| May/June 2002

INGREDIENTS:3 medium sweet potatos or yams
1 medium onion
1 large head of garlic
olive oil
maple syrup
herbed salt
4 large wheat (or spelt) tortillas
1 large ripe but firm avocado
1 large tomato
1 small cucumber
16 fresh mint leaves
1 8-ounce jar roasted red peppers
8 ounces tofu
1 1/2 cups raw cashews
1-2 teaspoons of apple cider vinegar
green onions


Cut the three yams or sweet potatoes into small cubes. Lightly oil a baking pan and lightly coat the cubes in olive oil as well. Spread the yams in an even layer on the pan. Bake at 452 degrees for 20 minutes or until tender but firm.

Dice the onion very small and finely chop or press all but four of the cloves of garlic. In a deep frying pan lightly coated with olive oil, sautee both until translucent. Add in baked sweet potato cubes and sautee all together until lightly browned.

Once browned, puree the potato / onion / garlic mixture in a large bowl until you have a thick mousse. Add in approximately 2 teaspoons (to personal taste) of an herbed salt or herbed salt substitute. My favorite is Herbamare. Add in 6 turns of fresh ground pepper and 2 teaspoons maple syrup.

In a lightly oiled deep frying pan or skillet, place one large tortilla. Lightly brush the top of the tortilla with 1 1/2 teaspoons of maple syrup and then 1/2 teaspoon of olive oil. Layer a second tortilla on top of the first, and repeat process.

Spread the potato mousse mixture evenly over the tortillas to about one inch thickness.

Lay a tortilla over the top of the potato mixture. Repeat the maple syrup and olive oil topping. Layer a second tortilla and dress.

Cover and bake at 425 degrees for 10 minutes. Uncover and continue baking for approximately 5 minutes or until the yam mixture inside is hot.


Empty the jar of roasted red peppers into a medium mixing bowl
Add in:
4 pressed / crushed cloves of garlic
1 teaspoon of Herbamare
3 turns of fresh ground pepper
1 1/2 teaspoons maple syrup

Puree all ingredients and heat.
You may add in a little olive oil to personal preference of texture.


Soak cashews over night in enough filtered water to cover (this releases the digestive inhibitors that make it difficult for some people to eat nuts). Drain when ready to prepare. Blend the soaked cashews with tofu and 1-2 teaspoons of vinegar according to preference for tangy 'sour cream'. Add 1/2 teaspoon of herbed salt or substitute. You can add more according to your individual preference. For a little smoother texture whip afterwards with a little olive oil until reaching your desired consistency.


Dice the tomato , cucumber, and avocado and toss in a bowl. Chop the mint leaves into coarse pieces and mix in.


Remove torte after baking. Cut into plate servings.
Dress with roasted red pepper sauce.
Crown with a spoonful of 'sour cream'.
Garnish with avocado and tomato chutney.

Delicious! Preferably all ingredients should be organic. Organic is true gifts to the health of our bodies, our families, and our world. I specifically and intentionally create 'wiggle room' in recipes because I believe food should be the truest expressions of ourselves. I encourage people to look and taste a lot while cooking in order to fully enjoy the experience and to become a part of the recipe themselves. Recipes are not the ultimate decision for a 'perfect' meal. Rather they are a light to shine on the path of food exploration as we discover all the wonders and delights the experience has to share. For me, sharing food is one of the highest forms of love I can offer to another human being. When prepared with consciousness and joy, it is also one of the highest forms of love we can offer our own selves and to our world.

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