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Sweet Potato Galette

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Submitted by: tyxe

 

Slices of yellow and orange sweet potatoes top sheets of puff pastry and are sprinkled with a mixture of flour, almonds, brown sugar & spices.
 

Ingredients

  • 1 medium orange-fleshed sweet potato
  • 1 medium yellow-fleshed sweet potato
  • 4 Tablespoon butter, divided
  • 1 medium onion, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup flour
  • 1/2 cup toasted and chopped almonds
  • 1/4 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 package (17 ounce) frozen puff pastry (2 sheets), thawed

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Method

Preheat oven to 350; bake sweet potatoes wrapped in foil for 35-45 minutes, until just starting to soften. Remove from oven and cool. Meanwhile melt 1 tablespoon of the butter in a medium saucepan over medium heat and saute onion until tender and golden. Unfold pastry sheets on a lightly floured surface, roll each to 1/8-inch and transfer to two ungreased baking sheets. Divide sauteed onions between pastry sheets. When potatoes are cool enough to handle, peel and slice into 1/2-inch rounds. Make overlapping rows of yellow- and orange-fleshed potatoes on pastry, starting about 1 1/2-inches in from edge. Sprinkle with salt and pepper. Fold up edges of pastry to make a border. In a small bowl blend flour, toasted almonds, brown sugar, pumpkin pie spice and remaining butter. Blend until crumbly and sprinkle over each galette. Bake for 40 minutes or until golden brown. Serve warm or at room temperature.

 

Notes: This is a great side dish for the holiday feast. It also makes a wonderful dish for your vegetarian guests.

 

Number of Servings: 4

 

Submitted by: tyxe ()

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