Sweet Potato Torte

Becoming a mother is without a doubt the best thing that has happened in my life.  It didn't start out quite so smoothly.  I suspect when my friends learned I was expecting there were a few fears that I may not succeed.  In my single days I was notorious for weekends of sleeping in til noon, waking to pick up the paper from my front step, only to then recline on the couch and read for a few hours.

I always knew I wanted children so it was an easy decision for Don and I to make.  I just didn't realize how different I would become and how incredibly gratifying the job would be.  However, my success and gratitude of being a mother did not happen overnight.

When Josilin was born I was in a semi-private room at the hospital.  Exhausted and elated, I quickly fell asleep in the hospital room.  I was suddenly awakened by my also very tired "roommate" who simply stated "your baby is crying.  she has been for quite awhile!"  Oh dear, was I really cut out for this new role?

As I recall the last 12 years, almost all of my best memories are with the kids.  Watching them grow and become their own person is such a privilege and joy.  Nourishing their bodies, mind and souls is a challenge and an honour. 

Most Mother's Day celebrations involve breakfast in bed for me.  Both kids are very proficient in the kitchen and have likely surpassed Don in their skills and knowledge.  I don't know if there will be an early morning delivery for me this year, but even if not, I wouldn't give up this job for anything.

Sweet Potato Torte

I envision this at a Mother's Day brunch or lunch.  It would also make a great side to a BBQ or roast of meat.  A larger portion could serve as a vegetarian main.  Leftovers make for an amazing grab and go breakfast.
 

3 large sweet potatoes

1 onion

1 eggplant

2 cups spinach

1 cup feta

1 cup shredded mozzerella

3 Tbsp olive oil

to make the eggplant: Preheat oven to 350degrees.  Slice eggplant into 1/4" rounds.  On a large baking sheet covered in olive oil, lay out eggplant and sprinkle with salt/pepper.  Bake for 10min, flip and bake 10min more.  Reserve

to make the onion: In a cast iron frying pan coated in oil add onion and cook on low for about 30 min; stirring occassionally.  Reserve

to make the sweet potato: Peel sweet potatoes and then slice thinly with mandoline, food processor or knife.

Assembly: In a sprinform pan cover the bottom with a layer of sweet potatoes.  Sprinkle on a layer of onions, followed by a layer each of sweet potato, eggplant, 1/2 of feta, sweet potato (again) spinach, 1/2 of feta, sweet potato and then mozzerella.

Bake in oven at 350degrees for about 90min.  You can test the doneness of the sweet potatoes with a toothpick.  Remove from oven and let sit 5min to settle and form.  Run a knife around the sides of the pan before releasing.  Cut into wedges and enjoy!