This sweet potato recipe is a breeze to make yet it looks like you really put a lot of time into it (let it be your little secret). I always make it in cast iron skillet although you can also make it in a metal skillet (don’t use non-stick; the oven temperature is too hot for its surface).
I like to put a layer of grated gruyere is the middle – sweet potatos and gruyere are a wonderful taste combination. But you can certainly leave it out. Also else that is needed is a bit of unsalted butter and salt.
Don’t be put off by the picture below – the galette is not burned. The dark edges are were the potatoes carmalelized and they are just oozing with sweet flavor!
This recipe is very similar to my Potato Galette recipe – take a look at it for step-by-step instructions on how to make a galette.
Sweet Potato Galette
- 3 sweet potatoes
- 2 T. unsalted butter
- 1/2 cup Gruyere cheese, grated
- Preheat oven to 425F.
- Melt the butter.
- Using a mandolin*, cut the ends off the potatoes and then slice thin (no slicing device? Just take care to slice the potatoes very thin). Using a pastry or basting brush, brush the bottom and 1/2” up the sides of a oven-proof skillet 9” or 10” skillet*. Starting in the center of the pan, place one potato slice. Then start laying potatoes slices around it, slightly overlapping. Repeat until the bottom of the pan is covered. Sprinkle with salt. Add another lay of potatoes. Sprinkle the grated cheese over this layer. Cover with another layer of potatoes, brush lightly with melted butter*. Continue layering with remaining potato slices, lightly salting one more time. Then brush the top layer with butter.
- Cover the pan tightly with foil and put in the over for 25 minutes. At that point remove the foil and cook another 20 minutes or so until the top is browned.
- Remove the potatoes from the oven. Place a plate larger than pan over the top and very carefully turn over the pan so that the potato galette releases onto the place. Cut** and serve (with a dollop of sour cream if you’d like).
* Only butter the bottom of the pan, one of the layers lightly, and the top of the layers. Otherwise your galette will be soggy when you serve it.
**A pizza cutter is perfect to cut the galette into even pieces.