Sweet Potato Torte

I went out and bought a mandolin especially to make this oh-so-pretty fall dish. Works beautifully - a double edged ceramic blade makes slicing the sweet potatoes sooooo easy. They need to be sliced very, very thinly, otherwise the torte won't cook properly. The springform pan isn't strictly necessary, but it made un-panning (is that even a word?) the torte very easy

Mats
2 sweet potatoes, peeled and sliced very thinly. I used my new mandolin (love it!), I bet the slicing attachment on a food processor would work as well
1 lb Swiss chard
3 tsp fresh rosemary, or 3 Tbsp dried
3 garlic cloves
1 red onion, diced
3 oz feta cheese. You can use blue cheese as well. I personally think it was a bit light on the cheese flavor, so I may use more next time

Spray the bottom and sides of your springform pan with cooking spray, or brush lightly with olive oil
Place one of your sweet potato circles in the center of the pan, then arrange more slices in a spiral patten around it, covering the bottom of the pan.
Repeat this process so you have a double-thick layer of potato at the bottom
Place some potato circles upright along the sides of the springform. This will be your "crust" to hold the filling in
Sprinkle 1/3 of the red onion, 1 tsp rosemary and 1 oz cheese on the bottom layer
Wash and remove the tough stems from the chard. Chop or tear the leaves into bite-sized pieces, and cover the onion layer with 1/3 of the leaves.
Crush one of the garlic cloves and spread it on top of the chard.
Make another layer of sweet potato circles on top of the Swiss chard just like you did the bottom. Just a single layer this time, though
Top with another 1/3 of the red onion, 1 tsp rosemary, 1 oz cheese, 1/3 of the Swiss chard leaves and another garlic clove
Make another layer of sweet potato circles
Use the last of the onion, rosemary, cheese, chard and clove to make another filling layer
Use the last of your sweet potato circles to make the top "crust". This can be as thick as you like
Cover with aluminum foil and bake at 350 F for 45 minutes
Uncover and drain any excess liquid that's accumulated in the pan. I did this by fitting a plate over top my torte, pressing slightly and tipping it over the sink. This will keep it from going all mushy.
Return to the 350 oven and cook, uncovered, for another 15 minutes
Lay a large serving dish over top the springform pan and flip. Undo the springform part and serve on the platter.