Torta de Batata

Torta de Batata is a delightful Brazilian savory pie made with layers of mashed sweet potatoes and seasoned vegetables, offering a comforting and satisfying meal. This dairy-free dish is perfect for lunch, showcasing the rich flavors of Brazilian cuisine.

Ingredients

• Sweet potatoes - 400 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Bell pepper - 1 medium, diced
• Tomato - 1 medium, diced
• Spinach - 100 grams, chopped
• Chickpeas - 100 grams, cooked
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped
• Cornmeal - 50 grams

Steps

1. Peel and chop the sweet potatoes, then boil them in salted water for about 15 minutes or until tender. Drain and mash them in a bowl until smooth.
2. In a skillet, heat olive oil over medium heat. Add diced onion and garlic, sautéing until translucent.
3. Add the bell pepper and tomato to the skillet, cooking until softened, about 5 minutes. Stir in the chopped spinach and chickpeas, cooking until the spinach wilts.
4. Season the vegetable mixture with cumin, paprika, salt, and black pepper. Remove from heat and mix in chopped parsley.
5. Preheat your oven to 180°C (350°F). In a greased baking dish, spread half of the mashed sweet potatoes evenly on the bottom.
6. Layer the vegetable mixture over the mashed sweet potatoes, then top with the remaining mashed sweet potatoes, smoothing it out.
7. Sprinkle cornmeal evenly over the top layer for a nice texture. Bake in the preheated oven for 25-30 minutes until golden on top.
8. Let it cool for a few minutes before slicing. Serve warm.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 60 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C from sweet potatoes, promoting immune health.
• High in fiber from chickpeas and spinach, aiding digestion.

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