Earth Apple Torte

• 1 (10 ounce) large baking potatoes, baked or 1 cup mashed potatoes
• 1 12 cups sugar, divided
• 1 12 cups pecans, finely ground
• 2 teaspoons ground cinnamon
• 12 teaspoon ground cloves
• 4 large eggs
• 13 cup seedless raspberry preserves
• 12 pint fresh raspberry (optional)
• mint sprig (optional)

1. Preheat oven to 375F.
2. Butter and flour an 8 1/2" springform pan or a 9" round cake pan.
3. Peel baked potato while still hot (protect your hands with oven mitts) and put in a food processor.
4. Add 1 cup sugar, pecans, cinnamon, and cloves; process 30 seconds or until uniform in color.
5. Place mixture in a bowl.
6. Separate 3 eggs.
7. Reserve the whites and add the 3 yolks plus the one whole egg to potato mixture; beat until smooth.
8. Place whites in a separate bowl.
9. With an electric mixer on high, beat until soft peaks form.
10. Gradually add in the rest of the sugar, beating until glossy peaks form (or about 4 minutes).
11. Don't overbeat.
12. Fold 1/3 of the egg whites into potato mixture until lightened.
13. Fold in the rest of the whites until no white streaks remain.
14. Pour batter into pan and place on baking sheet.
15. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
16. Cool in pan on a wire rack.
17. Spread preserves on top and garnish with raspberries and mint.

baking potatoes, sugar, pecans, ground cinnamon, ground cloves, eggs, seedless raspberry preserves, fresh raspberry, mint

Taken from www.food.com/recipe/earth-apple-torte-114348 (may not work)